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  • 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.

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The recipe was originally published as Heart-Smart Refrigerator Bran Muffins on

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