| Ingredients |
| 100% bran cereal |
1 cup |
250 ml |
| buttermilk |
1 cup |
250 ml |
| egg whites |
2 |
2 |
| molasses |
1/4 cup |
50 ml |
| vanilla |
1 tsp |
5 ml |
| oil |
1 tsp |
5 ml |
| whole wheat pastry flour |
1 cup |
250 ml |
| rolled oats |
1/2 cup |
125 ml |
| baking powder |
1 tbsp |
15 ml |
| grated lemon rind |
1/4 cup |
50 ml |
| seedless raisins |
1/2 cup |
125 ml |
| Directions |
| Step 1 |
In a medium-size bowl, combine the bran cereal and buttermilk. Let stand until the cereal is soft, about 10 minutes. Add lightly beaten egg whites, molasses, oil, lemon juice and vanilla. Use a hand mixer to combine well. |
| Step 2 |
In another medium-size bowl, combine the flour, oat bran and baking powder. Stir in lemon rind and raisins. Pour the milk mixture into the flour mixture. Use a large spoon to combine quickly. Don't over mix. |
| Step 3 |
Spoon the batter into non-stick muffin cups. Bake at 375F for about 15 - 20 minutes. Cool the muffins for 10 minutes before serving or freezing. Makes 12 medium muffins. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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