Two-Bran Refrigerator Muffins

Two-Bran Refrigerator Muffins

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Rated: 0
  • Makes: 12 servings
  • Prep 15 mins
  • Chill Up to 3 days
  • Bake 20 mins
  • Serving Size: 1 muffin each
  • Carb Grams Per Serving: 27


  • 2/3 cup whole bran cereal
  • 1/3 cup oat bran
  • 2/3 cup boiling water
  • 1/2 cup buttermilk
  • 2 egg whites, lightly beaten
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar*
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Nonstick cooking spray


  1. In a medium bowl stir together whole bran cereal and oat bran. Stir in the boiling water. Stir in buttermilk, egg whites, applesauce, and oil.
  2. In a large bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Add cereal mixture all at once to flour mixture, stirring just until moistened. Place plastic wrap over the surface of the batter. Cover tightly; refrigerate up to 3 days (or bake immediately).
  3. To bake, preheat oven to 400 degrees F. Coat as many 2 1/2-inch muffin cups with cooking spray as needed to bake desired number of muffins. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake about 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Remove from muffin cups; serve warm.

Sugar Substitute

  • *Test Kitchen Tip: We do not recommend using sugar substitute in this recipe.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 158 cal., 5 g total fat 168 mg sodium, 27 g carb. (2 g fiber, 11 g sugars), 3 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Starch (d.e): 1; Fat (d.e): 1