Currant-bran muffies

Yield: 16 servings

Measure Ingredient
1⅓ cup All-Bran cereal
1⅓ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
⅓ cup sugar
¾ cup low-fat buttermilk
2 eaches large egg whites
2 tablespoons safflower oil
1 tablespoon molasses
½ cup currants

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.

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