[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]REFRIGERATOR BRAN MUFFINS[/title][fusion_text]Week of March 17th-21st 2014
1/2 of a 18.3 oz. Box of All Bran Cereal (about 3 cups) 1 Cup Boiling Water
1/2 Cup Vegetable Oil 3/4 Cup Sugar 3/4 Cup Brown Sugar
2 Cups Buttermilk 2 Eggs 2 1/2 Cups Flour
2 1/2 Tsp. Baking Soda 1 Tsp. Salt
In a bowl, pour water over the all bran and set aside. In a mixing bowl, combine the oil, sugar, brown sugar and eggs. Beat well. Add buttermilk and mix until combined. In a separate bowl, combine the flour, baking soda and salt and then add to the buttermilk mixture and mix until combined. Lastly, stir in the all bran mixture. Drop batter into paper lined muffin pans. Bake at 350 degrees for 20 minutes. Batter may be refrigerated for 2-4 weeks. About 79 calories per muffin. Note: I put half the batter into a muffin cup and then I sprinkle on some blueberries and then top with the remaining batter. If you do the following it will be more than 79 calories. Sometimes before baking them, I will sprinkle with a little raw sugar. After they are baked and cooled, I will frost some with a powdered sugar frosting. Makes about 48 muffins.
I, personally, double the recipe and use the whole box of all bran at one time. They keep great in the refrigerator
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