Currant-Bran Muffies Recipe

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Currant-Bran Muffies Ingredients

1 1/3 cup all-bran cereal
1 1/3 cup 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 each large egg whites
2 tbsp safflower oil
1 tbsp molasses
1/2 cup currants

A Recipe for
Currant-Bran Muffies

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Currant-Bran Muffies

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Richard Braunstein

Currant-Bran Muffies 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 TBS thickened batter, 2 inches apart, onto greased baking
sheets. Sprinkle with more cereal, if desired. Bake in center of
425-degree oven until tops have taken slight tinge and edges are very
lightly browned, abou 8-9 minutes, rotating pans if browning
irregularly. Do not overbake. Cool o racks. Makes 16 (3-inch) muffies.

Serves: 16

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Currant-Bran Muffies Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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