You are here: Home » Recipes » Heart-Smart Refrigerator Bran Muffins Heart-Smart Refrigerator Bran Muffins Kitchen Tested Yield 2 Prep 15 mins Cook 20 mins Get a jump-start on breakfast two ways, first with this make-ahead muffin, then with the nutritious energy of the delicious finished product. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Make the batter in advance, ladle into a sealable plastic container, and refrigerate up to two weeks. This is a great base for all sorts of add-ins. Try shredded carrot, raisins, dried cranberries or pineapple. Ingredients Cooking spray2 cups All-Bran cereal2/3 cup wheat bran1 1/3 cups boiling water2 2/3 cup all-purpose flour1 tablespoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon grated or ground nutmeg2 cups low-fat buttermilk1/2 cup pasteurized egg substitute1 cup granulated sugar1/2 cup packed light brown sugar1/2 cup vegetable oil1 teaspoon vanilla extract Instructions Mix cereal and wheat bran in a large bowl. Add boiling water, stir well and set aside 1 hour. Whisk together flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Preheat oven to 375F. Coat muffin cups with cooking spray. Add 1 cup buttermilk to bran mixture; stir well with a whisk. Add remaining buttermilk, egg substitute, granulated sugar, brown sugar, oil and vanilla, stirring until smooth. Add flour mixture; stir until a thick batter forms. Fill each muffin cup two-thirds full. Bake 20 to 25 minutes, until puffed and lightly browned. Recipe by Bruce Weinstein and Mark Scarbrough.