Currant-Bran Muffins
Yield
16 servingsPrep
4 hrsCook
9 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-bran cereal
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| ¾ | cup |
buttermilk
|
|
| 2 | large |
egg whites
|
|
| 2 | tablespoons |
safflower oil
|
|
| 1 | tablespoon |
molasses
|
|
| ½ | cup |
currants
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-bran cereal
|
|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 177 | ml |
buttermilk
|
|
| 2 | large |
egg whites
|
|
| 3E+1 | ml |
safflower oil
|
|
| 15 | ml |
molasses
|
|
| 118 | ml |
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 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.
