Cristel,

I have made this recipe many times. I think it would be perfect for your event since you can make the batter ahead of time, store it in the refrigerator, and bake batches at your leisure. I figure one batch of the recipe should give you at least four dozen mini muffins. If you wanted to serve a variety of muffins you could leave the raisins (or other fruit) out of the original batter recipe, and stir different fruits into smaller portions of the recipe.
I hope this help you out.

Brenda

REFRIGERATOR BRAN MUFFINS

This recipe makes about 18 large muffins. You can double or triple the recipe and always have batter on hand. Store the batter in the refrigerator in a covered container for up to two weeks.

3 cups all-bran cereal (such as All Bran or Bran Buds)
1 cup raisins (you can use dark or golden raisins, dried cranberries, blueberries, or any dried fruit you like cut in small pieces)
1/2 cup melted butter
1 cup very hot water
2 large eggs 2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt

In a medium bowl, add the cereal and raisins (or other fruit of choice) and then the very hot water. Stir in the melted butter. Set it aside to soak.

In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.

In a large bowl, whisk the flours, salt, and baking soda together until well combined. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.

TO BAKE MUFFINS:
Preheat the oven to 400 degrees. Fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.

Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool. Freeze any leftover muffins.