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Overnight Bran Muffins

Overnight Bran Muffins

Oxmoor House MARCH 2006

  • Yield: 2 dozen (serving size: 1 muffin)


  • 4 cups (6 ounces) wheat bran flakes cereal with raisins
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup mixed dried fruit
  • 2 cups nonfat buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • Cooking spray


Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Cover and chill at least 8 hours.

Preheat oven to 400°.

Spoon batter into 24 muffin cups coated with cooking spray, filling about three-fourths full. Bake at 400° for 14 to 15 minutes or until golden. Remove muffins from pans immediately, and serve warm.

Tip: You can make this muffin batter ahead and store it in the refrigerator up to three days.

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 22g
  • Fiber: 1.9g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 227mg
  • Calcium: 0.0mg

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Overnight Bran Muffins recipe