Bran Muffins

Contributed by Christina Kowallis

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
3 tsp. vanilla

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened.

Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran.

The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy! Use regular whole bran cereal. Add raisins. Only 2c. sugar not three. Add ½ C. dry oatmeal.