Making fresh muffins on a whim is a breeze when you have a stash of muffin mix tucked in your freezer. This recipe makes enough dry muffin mix for two batches. Pull a portion out of the freezer when you’re ready to bake and mix it with wet ingredients for a healthy pan of bran muffins.

Yield: Makes 24.



  • 3 cups wheat bran cereal
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup skim milk powder
  • 1 tbsp cinnamon
  • 1 tbsp baking soda
  • 1/2 cup salted butter, chilled and cubed


  1. Combine all ingredients except butter in a food processor. Using an on/off motion, process just until blended; do not overprocess. Add butter and process, using an on/off motion, just until blended.
  2. Divide mixture in half and place in two resealable plastic bags. Freeze for up to 3 months.
  3. Remove 1 package muffin mix from freezer. Let stand at room temperature for 30 minutes.
  4. Preheat oven to 400°F.
  5. Combine package contents with 1 cup raisins in a bowl. Whisk together 1 cup water, 2 eggs, 1 tbsp vinegar or lemon juice and 1 tsp vanilla. Add liquid ingredients to muffin mix; stir just until blended. Spoon batter into paper-lined muffin cups.
  6. Bake until a cake tester inserted in centres comes out clean, about 18 - 20 minutes.
Nutritional analysis per muffin:


189 calories, 5.1 g fat, 4.3 g protein, 34.7 g carbohydrate, 3.5 g fibre, 236 mg sodium

Tip: We used Post 100% Bran Cereal in this recipe.