Currant-Bran Muffins

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.