Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c All-Bran cereal
1 1/3 c Flour
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Sugar
3/4 c Low-fat buttermilk
2 lg 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 tb thickened batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree F oven until
tops have taken slight tinge and edges are very
lightly browned, about 8-9 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks.
