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.