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1 1/3 c All-Bran cereal 3/4 c low-fat buttermilk
1 1/3 c flour 2 ea large egg whites
1 ts baking powder 2 tb safflower oil
1/4 ts baking soda 1 tb molasses
1/8 ts salt 1/2 c currants
1/3 c sugar
16 servings
Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-
quart mixing bowl. Mix well. Add buttermilk, egg whites, safflower oil
and molasses. Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to thicken.
Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired. Bake in center of 425-degree oven
until tops have taken slight tinge and edges are very lightly browned, abou
8-9 minutes, rotating pans if browning irregularly. Do not overbake. Cool o
racks. Makes 16 (3-inch) muffies.
1 1/3 c flour 2 ea large egg whites
1 ts baking powder 2 tb safflower oil
1/4 ts baking soda 1 tb molasses
1/8 ts salt 1/2 c currants
1/3 c sugar
16 servings
Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-
quart mixing bowl. Mix well. Add buttermilk, egg whites, safflower oil
and molasses. Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to thicken.
Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired. Bake in center of 425-degree oven
until tops have taken slight tinge and edges are very lightly browned, abou
8-9 minutes, rotating pans if browning irregularly. Do not overbake. Cool o
racks. Makes 16 (3-inch) muffies.