Bran Muffins

By shuber

Ingredients

• 6 C. All-Bran cereal
• 2 C. boiling water
• 1 C. butter, melted
• 1 1/2 C. Splenda blend
• 1 C. egg substitute
• 1 qt. (4 C.) low fat buttermilk
• 5 C. flour
• 5 tsp. soda
• 2 tsp. salt
• 3 C. raisins

Preparation

Step 1

1. Pour boiling water over 2 C. bran; set aside. Mix remaining bran with eggs, splenda, buttermilk, and butter. Add flour, soda, and salt. Blend in soft Bran and raisins.
2. Place in muffin tins.
3. Bake at 400 degrees for 20 minutes.
4. Batter keeps in refrigerator for 6 weeks.