1/2 cup boiling water
1/2 cup grape nuts cereal
1/4 cup crisco shortening
3/4 cup splenda (or equivalent to 3/4 cup sugar)
1/4 cup egg beaters
2 cups low fat buttermilk
1 cup all-bran cereal
1 1/4 cups self rising flour
In a small bowl, pour boiling water over grape nuts cereal and set aside.
In a large bowl, cream the shortening and splenda.
Add the egg beaters and buttermilk and mix well.
Add the flour and mix well
Add the soaked grape nuts mixture and mix well.
Fold in all-bran cereal.
Fill, Pam prayed muffin tins to 3/4 full. Bake 400 degrees for 14-18 minutes or until tops of muffins bounce back when poked with a finger.
This is great for breakfast. Batter will stay fresh in the refrigerator for up to 6 weeks. I prepare them all at once and freeze the muffins. Take them out of the freezer and microwave for 30 seconds wrapped in a paper towel and they are just as if they just came out of the oven. Makes one dozen.
WW points = 3
Calories = 211