Recipes

In a small bowl, pour boiling water over the All Bran cereal and let stand until softened.

In a large bowl, mix eggs, buttermilk, sugar and oil.

Add the All Bran mixture to the egg mixture. Stir in the next four ingredients, just until

moistened. If using dried fruit, add during this stage also.

Stir in Bran Buds or 100% Bran cereal.

Batter may be covered and stored in refrigerator for up to three weeks and baked as needed.

Conventional Oven: Preheat oven to 375 degrees. Pour about 1/4 cup of the batter into muffin tins that have been sprayed with non-stick

coating or tins lined with cupcake papers. Bake for 15 minutes (20 minutes for chilled batter).

Microwave Method:

For one muffin: Pour 1/4 cup batter into cupcake paper or small microwave proof bowl.

Cook on high 55 to 70 seconds, rotating 1/4 turn halfway through cooking.

Serving information:

One Serving = 1 muffin

Fat content per serving = 5 grams

Calories per serving = 140

Exchanges = 1 1/2 starch, 1/2 fat