Currant-bran muffies
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Currant-bran muffies
Last updated 6/12/2012 12:44:04 AM. Recipe ID 3367. Report a problem with this recipe.
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      Title: Currant-bran muffies
 Categories: Muffins
      Yield: 16 Servings
  1 1/3 c  All-Bran cereal
  1 1/3 c  Flour
      1 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    1/3 c  Sugar
    3/4 c  Low-fat buttermilk
      2 ea Large egg whites
      2 tb Safflower oil
      1 tb Molasses
    1/2 c  Currants
  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.

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Recipe ID 3367 (Apr 03, 2005)

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