Refrigerator Bran Muffins Recipe

2 cups All-Bran cereal
2/3 cup wheat bran
1 1/3 cups boiling water
2 2/3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated or ground nutmeg
Vegetable cooking spray
2 cups low-fat buttermilk
1/2 cup pasteurized egg substitute
1 cup granulated sugar
1/2 cup firmly 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, cinnamon, salt 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.
4. Add flour mixture; stir until a thick batter forms.
5. Fill each cup with 2⁄3 cup muffin batter. Bake 20 to 25 minutes, until puffed and lightly browned. Makes 2 dozen muffins.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.

Per muffin: 150 calories, 5g fat, 0mg chol., 3g prot., 26g carbs., 2g fiber, 250mg sodium.