Sarah D's Bran Muffins

6 cups of “All Bran” cereal (flakes) (divided/2 cups and 4 cups)
2 cups of boiling water
3 cups of sugar
1 generous cup of shortening (melted) (Crisco – I use the sticks)
4 eggs beaten
1 quart of cultured buttermilk
5 tsp. of baking soda
1 tsp. of salt
3 cups of unbleached white flour
2 cups of whole-wheat flour

Directions:

    •    Boil water.  Once water is boiled, remove from stove and add 2 cups of cereal.  Let it cool.
    •    In a large bowl, cream sugar, shortening and eggs until fluffy.
    •    Add and mix the cooled water and bran cereal mixture (from #1)
    •    Add and mix (by alternating) buttermilk, baking soda, salt and flour(s)
    •    When all is combined, mix in the other 4 cups of cereal.
    •    Bake at 400 for 15-17 minutes.

This recipe yields a lot of batter.  I prepare a dozen and then keep the batter in the refrigerator and make it whenever we feel like having bran muffins for breakfast.  The batter keeps in the refrigerator for 2 weeks.

Baked Buttermilk (Lowfat) Donuts

Makes 14 regular sized donuts.

Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup low-fat buttermilk (1%)
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.


Lemon Glazed:

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.

Calories 191


Chocolate-Hazelnut:

Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.

Calories 232


Chocolate Swirl:

Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).

Calories 184


Cinnamon Sugar:

Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.

Calories 155