Breakfasts and Brunches

Refrigerator Bran Muffins

(3 dozen muffins)

4 ½ cups raw unprocessed bran, divided
1 ½ cups boiling water
1 ¾ cups all-purpose flour
1 ½ cups whole-wheat flour
1 tablespoon plus 1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup oil
1/3 cup honey
2 large eggs
2 teaspoons Sweet 'N Low® granulated sugar substitute
3 cups low fat buttermilk
¾ cups raisins (optional)

In large bowl, stir together 1 ½ cups bran and boiling water; set aside. In another large bowl, stir together remaining 3 cups bran, all-purpose and whole-wheat flours, baking soda, and salt. In blender or food processor, blend oil, honey, eggs, and Sweet 'N Low until well mixed. Stir into bran-water mixture. Add buttermilk, raisins and flour mixture, stirring just until blended. Line microwave-safe muffin or custard cups with paper liners. Fill cups about two thirds full. For 6 muffins, bake on high power 2 ½ to 3 minutes. Muffins are done when they pull away slightly from the sides. Do not overcook or they will toughen. Cover and refrigerate remaining batter to use as needed. Stir before filling cups. Cooking time may be slightly longer when batter is chilled. Batter keeps 2 weeks.

Nutrients Per Serving (1 muffin):

Calories: 105 Protein: 3 g Carbohydrate: 17 g Fiber: 4 g Fat: 4 g Sodium: 275 mg Cholesterol: 15 mg.

Dietary Exchanges:

1 Bread/Starch, 1 Fat