CURRANT-BRAN MUFFIES

      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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