Currant-bran muffies
16 servings
Ingredients
| Quantity | 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 |
Directions
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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