2 c white flour (or you can use all whole wheat flour if desired)
1 1/2 c brown sugar
1 Tbsp salt
3 c wheat bran
3 c Original All Bran
2 c fruit (any combination of such things as raisins, currants, cranberries
(fresh or dried), blueberries, etc)
2 c shredded carrots
1 1/2 c boiling water
5 tsp baking soda
2 Tbsp baking powder
3 Tbsp cinnamon
1 tsp cloves
1/2 tsp ginger
Rind of one orange (optional)
1 c unsweetened applesauce
4 c low fat of ff soy milk
1/4 cup vinegar
1/4 c molasses
egg replacer to equal 3 eggs
Directions:
Pour boiling water over brans and let sit
Mix dry ingredients together in a bowl. Mix wet ingredients together in a bowl. Combine both mixtures. Refrigerate overnight first then you can
keep uncooked batter in fridge for 5-7 days. No longer. Bake at 375 for 20 -
25 minutes.
Makes 5 dozen (or more).
Notes: this recipe is adapted from a recipe that was being passed around a
weight watchers meeting my mother attended. The original called for buttermilk,
2 eggs and 2 egg whites, but other than that the recipe is intact. I have no idea
who the original author was though as this is one of those recipes that gets
passed around and has slight changes made by many people. It is very tasty
though, and if you follow WW, each muffin is only 1 point. They also freeze very
well.
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