Currant-Bran Muffins
Submitted by loripatrick
Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.
YIELD
16 servingsPREP
4 hrsCOOK
9 minREADY
4 hrsThese aren’t your typical dome-topped muffins. The batter gets dropped onto a baking sheet like cookies, giving them crispy, lacy edges with a chewy bran center.
The secret is a long chill. Four hours in the fridge lets the bran cereal absorb the buttermilk and molasses, thickening the batter so it holds its shape on the pan instead of spreading flat.
Egg whites and safflower oil keep things light while the currants add little bursts of fruity sweetness in every bite.
They bake in under 10 minutes, so once that chilled batter is ready, you’re minutes away from a warm, fiber-packed snack.
Kitchen Tips
- Don’t skip the 4-hour chill. Under-rested batter spreads too thin and the muffins won’t have the right chewy-crispy contrast.
- Pull them from the oven when the edges are just barely golden. These overbake fast at that high heat, and dry bran muffins are nobody’s friend.
- The batter keeps covered in the fridge for up to 3 days, so you can bake a fresh batch whenever the craving hits.
Ingredients
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 tablespoons 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, abou 8 to 9 minutes, rotating pans if browning irregularly.
Do not overbake.
Cool on racks.
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