Refrigerator Bran Muffins

Let’s make it

1. In a very large bowl, combine the flour, bran, salt, baking soda, cinnamon, nutmeg and sugar.
2. Whisk the egg substitute, applesauce and buttermilk in another bowl. Stir into the dry ingredients just until evenly moistened. Cover and refrigerate overnight.
3. The next day, preheat the oven to 400°F. Grease standard muffin cups and fill about three-quarters full.
4. Bake for 15–22 minutes, checking at 15 minutes, until the tops spring back and a toothpick comes out clean. Cold batter may take longer.
5. Cool in the pans for 5 minutes, then transfer to a rack. Bake all the batter that day; freeze extra baked muffins once cool.

From the complete review edition, page 24. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.