Yield: 60 Servings
|15 ounces||All-bran cereal|
|6||Pitted dried dates; finely chopped|
|2 cups||Boiling water|
|4½ cup||All-purpose flour; PLUS|
|3 tablespoons||All-purpose flour|
|5 teaspoons||Baking soda|
|2 cups||Low-fat buttermilk; (1.5%)|
|½ cup||Orange marmalade spreadable fruit|
|1½ cup||Unsweetened applesauce|
|1 cup||Granulated sugar|
|½ cup||Vegetable oil; PLUS|
|2 tablespoons||Vegetable oil|
|2 teaspoons||Vanilla extract|
In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside. In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.
In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; puree until smooth.
Pour the buttermilk mixture into separate large bowl and add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth.
Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.
When ready to use, preheat oven to 375F. Spray twenty-four 2¾" muffin cups with nonstick cooking spray.
Spoon batter evenly into prepared cups, filling each about two-thirds full; bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.
SERVING (1 MUFFIN) PROVIDES: ½ Fat, ½ Fruit, ¾ Bread, 20 Optional Calories; 3 grams Fat, 3 grams Fiber.
PER SERVING: 123 Calories, 3 g Total Fat, 0 g Saturated Fat, 14 mg Cholesterol, 185 mg Sodium, 23 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 21 mg Calcium
Recipe from Weight Watchers Cut The Fat Cookbook (C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.
Recipes Weight Watchers International, Inc., owner of the registered trademark.
Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add a few tablespoons water to the empty spaces to keep empty cups from burning. For easier removal, allow muffins to "rest" in tins a few moments after baking. To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 minutes.
Notes: Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.
*BUTTERMILK once was the liquid left after butter is churned. Today buttermilk is produced by adding special bacteria to skim or partially skim milk. Buttermilk has a slightly tangy flavor and a creamy texture. MAKES 60 servings
Recipe by: Weight Watchers Cut The Fat Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 12, 1998