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Makes: 12 muffins


  • 1 1/2 cups oat bran
    1 cup 100% bran
    1 tablespoon brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup currants
    Zest of 1 orange
    1 cup low fat buttermilk
    3 egg whites
    1 tablespoon canola oil
    vegetable shortening


  • Preheat oven to 425 degrees. Mix together the brans, brown sugar, baking powder and salt with a fork. Mix in the currants and zest.
    Mix together the buttermilk, egg whites and oil. Add to the dry ingredients.
    Grease the muffin tins with the vegetable shortening.
    Bake the muffins for 17 minutes or until a toothpick inserted in the center comes out clean.
    Remove muffins from cups while hot. Transfer muffins on a rack to cool.
Oat bran muffins

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