Refrigerator Bran Muffins
|Non stick cooking spray||1|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole bran cereal||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Slightly beaten egg white||1|
|Skim milk||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Cooking oil||3 Tablespoon|
|Finely shredded orange peel/Lemon peel||1 Teaspoon|
Spray twelve 2 1/2-inch muffin cups with nonstick coating; set aside. In a medium mixing bowl stir together the flour, whole bran cereal, baking powder, cinnamon, nutmeg, and salt.
Make a well in the center.
In another mixing bowl stir together the egg white, milk, brown sugar, raisins, cooking oil, and orange or lemon peel.
Add all at once to the flour mixture.
Stir just till moistened (batter will be thin, but thickens as bran absorbs liquid).
Store in a covered container in the refrigerator up to 3 days.
To bake, gently stir batter.
Fill prepared muffin cups 2/3 full.
Bake in a 400° oven for 15 to 20 minutes or till tops are golden.
Remove muffins from pans.