This recipe is for a type of muffin that is made with currants and bran. The muffins are moist and full of flavor, and the addition of the currants gives them a slight tartness that is balanced by the sweetness of the bran. These muffins are perfect for a quick breakfast or snack, and they can also be frozen and reheated for later.
Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-quart mixing bowl.
Mix well.
Add buttermilk, egg whites, safflower oiland molasses.
Stir to combine (disregard any small lumps).
Stir incurrants.
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 ovenuntil tops have taken slight tinge and edges are very lightly browned, abou8-9 minutes, rotating pans if browning irregularly.
Do not overbake.
Cool oracks.
Makes 16 (3-inch) muffies.
Ingredients
Directions
Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-quart mixing bowl.
Mix well.
Add buttermilk, egg whites, safflower oiland molasses.
Stir to combine (disregard any small lumps).
Stir incurrants.
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 ovenuntil tops have taken slight tinge and edges are very lightly browned, abou8-9 minutes, rotating pans if browning irregularly.
Do not overbake.
Cool oracks.
Makes 16 (3-inch) muffies.
