Food & Drink

Refrigerator Apple Bran Muffins

Prep time: 25 minutes

Cook time: 20 minutes

Makes: 30 muffins

Barbara Vickery of West Sacramento loved the apple bran muffins with coconut she used to get at the now-closed Bran Wagon. She was hoping for its recipe or one similar. Although we haven't received Bran Wagon's recipe, Jeane Winter of Roseville shares her version, which may be close.


2 cups shredded whole-bran cereal

1½ cups buttermilk

2 cups all-purpose flour

½ cup whole-wheat flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

¼ teaspoon salt

½ cup raisins

1 cup unsweetened applesauce

½ cup oil

4 egg whites

¼ cup coconut, optional


In medium bowl, combine cereal and buttermilk, mix well. Let stand five minutes until cereal is softened. Meanwhile, in large bowl, combine both flours, sugar, baking powder, baking soda, cinnamon, ginger, salt and raisins. Mix well. To cereal mixture, add applesauce, oil and egg whites and coconut, if using. Blend well. Add to flour mixture all at once. Stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to two weeks.

When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups. Stir batter, fill cups ¾ full. Bake at 400 degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Per serving: 122 calories; 3 grams protein; 20 grams carbohydrates; 4 grams fat (1 saturated, 2 monounsaturated, 1 polyunsaturated); 0 milligrams cholesterol; 94 milligrams sodium; 1 gram fiber; 11 grams sugar; 29 percent calories from fat