Refrigerator Applesauce Bran Muffins

24 muffins

1 1/2 c. original All-Bran cereal
1 c. oat bran
3/4 c. wheat bran
1/2 c. uncooked old-fashioned oats (not quick cooking)
2 1/2 c. boiling water
2 c. whole-wheat flower
1/2 c. Splenda (or sugar)
2 T. baking soda
1 t. ground cinnamon
1 t. salt
2 c. low-fat or fat-free buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pasteurized egg substitute (or 2 eggs)
1/4 c. canola oil

*Don't have buttermilk? Make the equivilant by adding several teaspoons of white vinegar to each cup of milk.

1. Combine the All-Bran, oat bran, wheat bran, and rolled oats in a large bowl. Pour in the boiling water and stir until thoroughly moistened. Set aside for 15 minutes.
2. Meanwile, combine the whole-wheat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.
3. Mash out any lumps in the bran mixture, then stir in the buttermilk, applesauce, egg substitute, and oil until smooth. Stir in the whole-wheat flour mixture until well blended. The batter will be thick, so using an electric mixer or potato masher might make this easier. Cover and refrigerate for up to 3 weeks. (I prefer to make them all at this time so I don't have to bake one whenever I want it. I just keep a few in the fridge and freeze the rest.)
4. To bake the muffins, position a rack in the center of the oven and preheat to 375. Fill muffin cups about 2/3 full.
5. Bake until puffed and golden brown, about 25-30 minutes. Cool muffins in tin for 3 minutes, then serve or transfer to a wire rack to cool completely. Baked muffins can be stored in an airtight container at room temperature for up to 3 days.

Yet another Dr. Phil recipe. This one is really good! I just warm a muffin up for 20 seconds in the microwave before eating. --Keri