Nutrition per serving may change if servings are adjusted.
3 cups whole bran cereal (not flakes)
1 cup tropical blend or regular mixed dried fruit bits or raisins
½ cup ground flaxseeds
½ cup canola oil or cooking oil
1 cup boiling water
2 cups buttermilk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
¼ cup molasses
2¼ cups whole-wheat flour
½ cup chopped walnuts (optional)
1 tablespoon sugar
2½ teaspoons baking soda
Nonstick cooking spray
In a very large bowl, combine cereal, dried fruit, ground flaxseeds and oil. Pour boiling water over mixture. Let stand for 5 minutes.
In a medium bowl, combine buttermilk, egg and molasses. Add buttermilk mixture to bran mixture and stir to combine.
In a large bowl, stir together whole-wheat flour, nuts (if desired), sugar and baking soda. Add to bran mixture. Stir just until moistened (do not overmix). Let stand for 15 to 30 minutes.
Meanwhile, preheat oven to 400°F. Lightly coat twenty-four 2- ½-inch muffin cups with nonstick cooking spray. Spoon batter into prepared cups, filling each about ¾ full. Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Serve warm.