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Currant-Bran Muffins Recipe

Makes 16 muffins


  • 1 1/3 cups all-bran cereal
  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 3/4 cup low-fat buttermilk
  • 2 large egg whites
  • 2 tbsp safflower oil
  • 1 tbsp molasses
  • 1/2 cup currants


1. Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-quart mixing bowl.
2. Mix well.
3. Add buttermilk, egg whites, safflower oil and molasses.
4. Stir to combine (disregard any small lumps).
5. Stir in currants.
6. Chill, covered airtight, for at least 4 hours to thicken.
7. Drop 2 tablespoons thickened batter, 2 inches apart onto greased baking sheets.
8. Sprinkle with more cereal, if desired.
9. Bake in center of 425 F oven until tops have taken slight tinge and edges are very lightly browned, about 8 to 9 minutes, rotating pans if browning irregularly. Do not overbake.
10. Cool on racks.


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Main Ingredient:Grain and Cereal
Preparation Method:Baking

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