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.

Bran Muffins
Mark Boughton Photography / styling by Teresa Blackburn

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.


Cooking spray
2 cups All-Bran cereal
2/3 cup wheat bran
1 1/3 cups boiling water
2 2/3 cup all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated or ground nutmeg
2 cups low-fat buttermilk
1/2 cup pasteurized egg substitute
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract


  1. Mix cereal and wheat bran in a large bowl. Add boiling water, stir well and set aside 1 hour.
  2. Whisk together flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
  3. Preheat oven to 375F. Coat muffin cups with cooking spray.
  4. 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.
  5. Add flour mixture; stir until a thick batter forms.
  6. Fill each muffin cup two-thirds full. Bake 20 to 25 minutes, until puffed and lightly browned.

Recipe by Bruce Weinstein and Mark Scarbrough.