Title: Currant-Bran Muffies
Categories: Muffins
Yield: 16 Servings
| 1 1/3 | c | All-Bran cereal |
| 1 1/3 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1/3 | c | Sugar |
| 3/4 | c | Low-fat buttermilk |
| 2 | | Large egg whites |
| 2 | tb | Safflower oil |
| 1 | tb | Molasses |
| 1/2 | c | 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.