Recipe: Big-Batch Bran Muffins (using All-Bran cereal, Weight Watchers recipe)

BIG-BATCH BRAN MUFFINS

"Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch - or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen."

1 (15 oz) pkg. All-Bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
5 teaspoons baking soda
1 teaspoons salt
2 cups low-fat (1.5%) buttermilk, divided use
4 eggs
1/2 cup orange marmalade (all-fruit spread, spreadable fruit)
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract

In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.

In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; puree until smooth.

Pour the buttermilk mixture into separate large bowl and add the remaining 1 cup buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth.

Pour the buttermilk mixture into well in flour mixture and stir just until blended. Add reserved cereal-raisin mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours (or up to 1 month) before using.

WHEN READY TO USE:
Preheat oven to 375 degrees F. Spray (2 3/4-inch) muffin cups with nonstick cooking spray.

Spoon batter evenly into prepared cups, filling each about two-thirds full.

Bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature.

Repeat with remaining batter, or cover and refrigerate remaining batter for up to 1 month.

Makes 5 dozen muffins, 60 servings (1 muffin per serving)

PER SERVING (1 MUFFIN): 123 Calories, 3 g Total Fat, 0 g Saturated Fat, 14 mg Cholesterol, 185 mg Sodium, 23 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 21 mg Calcium

1/2 Fat, 1/2 Fruit, 3/4 Bread, 20 Optional Calories; 3 grams Fat, 3 grams Fiber.

Source: Weight Watchers Cut the Fat Cookbook, 1996