Recipe - Refrigerator Apple Bran Muffins

2 cup Shreds of whole bran cereal
1 One half cup Lowfat buttermilk*
1 cup Unsweetened applesauce
One half cup Oil
4 Egg whites
2 cup All purpose flour
One half cup Whole wheat flour
1 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger
One fourth teaspoon Salt
One half cup Raisins

I have a muffin recipe which also happens to have 0 cholesterol and only 4
mg. of fat for 1 muffin. It comes from Pillsbury Classic Cookbook entitled
"Heart Healthy Recipes". The best part is you can keep it in the
refrigerator for a week and the whole recipe makes 30 muffins at once. Hope
it satisfies all you muffin lovers out there. Barb

In large bowl, combine cereal and buttermilk; let stand 5 minutes until
cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly
spoon flour into measuring cup; level off. Stir in flour, whole wheat flour
and remaining ingredients; mix well. Batter can be baked immediately or
stored in tightly covered container in refrigerator for up to 1 week.

When ready to bake, heat oven to 400 degrees. Spray desired number of
muffin cups with nonstick cooking spray or line with paper baking cups.
Stir batter; fill spraycoated muffin cups Three fourths full. Sprinkle with sugar,
if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick
inserted in center comes out clean. Makes 30 muffins.

*To substitute for buttermilk, use 4 One half tsp. vinegar or lemon juice plus
skim milk to make 1 One half cups.

Posted to TNT Recipes Digest by "David Cholka" dbcholka@milwpc.com on Mar
29, 1998