Recipe(tried): Happy to share anything I've got, Janet--here's the bran muffin recipe!

Dear Janet,

Thanks for the tip about the syrup--I'll be looking for it! As far as pancakes go, I'm going to try some of the fatfree ones I just found on Angel's link. (Homemade is usually so much better and cheaper!) I'll just type them up into my recipe software (which tells me all the calories, fat, and fiber), and I can figure out the points from there. (By the way--wasn't that a terrific site???)

Here's the bran muffin recipe. Since most of my recipes are virtually fatfree, it feels funny putting all the butter and stuff in, but the cup of applesauce and the extra cup of bran just offset the fat and give you great points! That way they're still really moist. The muffins aren't huge, but I just love them. (The trouble is, so does my husband--the slender one in the family--so they disappear fast!) Since it makes such a lot of batter, I usually bake them all up and freeze them in packages of 8 or 9 in a ziploc bag. Then they're there any time I want a quick, countable treat. (There will be 60 muffins if you measure the batter exactly as the recipe calls for.)

Here goes!

TWO-POINT BRAN MUFFINS :)

2 cups boiling water
5 teaspoons baking soda
1 cup butter (softened)
1 cup applesauce
1 1/2 cups sugar
1 cup Egg Beaters (or any egg substitute)
1 quart buttermilk
5 cups flour
1 tablespoon salt
3 cups bran
4 cups Kellogg's all-Bran cereal (or Nabisco 100% Bran cereal)
1 cup chopped dates
1 cup molasses

In saucepan, combine the boiling water and the baking soda. Cool.

In VERY LARGE bowl, combine applesauce, butter, and sugar. Add Egg
Beaters and blend well. Stir in buttermilk. Add flour and salt. Add
water and soda mixture.

In a separate bowl, combine bran, all-Bran, and dates. Mix into liquid
mixture. Stir in the molasses.

Lightly spray muffin cups with Pam. Put 1/4 cup muffin batter into each
muffin cup. Bake at 375 until done, 15-20 minutes.

NOTE: This makes a LOT of batter. You can bake them all up (60 muffins)
and freeze them into smaller quantities, or store batter in a gallon jar
in the fridge, baking them fresh each day.


Enjoy!

P.S. I'm going to try to take special note of any good tips I pick up at the WW meetings so I can pass them on, and maybe you can do the same. Thank you so much!