1 1/3 c All-Bran cereal
1 1/3 c Flour
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Sugar
3/4 c Low-fat buttermilk
2 ea Large egg whites
2 tb Safflower oil
1 tb Molasses
1/2 c Currants
Combine cereal, flour, baking powder, baking soda, salt and sugar in 1- quart mixing bowl. Mix well. Add buttermilk, egg whites, safflower oil and molasses. Stir to combine (disregard any small lumps). Stir in currants. Chill, covered airtight, at least 4 hours to thicken. Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets. Sprinkle with more cereal, if desired. Bake in center of 425-degree oven until tops have taken slight tinge and edges are very lightly browned, abou 8-9 minutes, rotating pans if browning irregularly. Do not overbake. Cool o racks. Makes 16 (3-inch) muffies.