Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Baking soda |
| ¾ cup | Boiling water |
| 6⅓ tablespoon | Canola oil |
| 6⅓ tablespoon | Sugar or less |
| 2 eaches | Egg whites |
| 1½ cup | All-Bran cereal |
| ¾ cup | Bran flakes |
| 2 cups | Unbleached white flour |
| 1½ cup | Non-fat buttermilk |
Mix baking soda and water. Set aside to cool. Cream oil and sugar. Add egg whites and mix well. Combine bran cereals and flours. Add to creamed mixture and stir in buttermilk. Add water and baking soda and mix. Store the batter in a covered container in the refrigerator. When ready to bake, preheat oven to 375 degrees and spoon batter into lightly oiled or paper lined muffin tins. Return extra batter to refrigerator. Bake muffins for 20-25 minutes.
************************************************************************* 1 Muffin = calories 105, protein 3.0 gm, carb. 16⅖ gm, total fat 4.0 gm, CSI Units 0.7, dietary fiber 2.3 gm, sodium 166 mg, potassium 127 mg, calcium 27mg, iron 1⅗ mg