Posted by kdipaolo April 2001

Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.

Makes 60 servings.

15 ounces all-bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt
2 cups low-fat (1.5%) buttermilk
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract

In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.

In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; pur? until smooth.

Pour the buttermilk mixture into separate large bowl and add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla extract; beat until smooth. Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.

When ready to use, preheat oven to 375 degrees F. Spray twenty-four 2 3/4-inch muffin cups with nonstick cooking spray. Spoon batter evenly into prepared cups, filling each about two-thirds full; bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.

1 Muffin = 2.5 WW points