Realizations Inc

The brain needs some complex carbohydrates. This is my attempt to make muffins that are not swimming with fat or saturated with sugar.

Dissolve 5 tsp baking soda in 2 cups of boiling water.
Set aside to cool.

Ingredients:

Combine in a large bowl and mix well, adding soda water when cooled:

• 8 egg whites or the equivalent in egg beaters
• 1 quart of 1% cultured buttermilk
• 1 ½ cups sugar
• 2 scant tsp salt
  

Add and mix well:                                                

• 4 cups of All Bran cereal
• 1 cup sunflower seeds
• 2 cups chopped nuts
• 1 cup rolled oats
• 2 cups white flour (gluten free, if desired) 
• 2 cups brown flour (gluten free, if desired) 
• 1 cup protein powder, if desired
  

Fold in one of the following, depending on the type of muffins you want:

• 2 cups raisins
• 2 cups frozen blueberries
• 2 cups diced bananas
• 2 cups diced dates

Place in greased muffin tins and bake at 400° F for 25-30 minutes. Remove from tins and cool on rack. Makes approximately 5 dozen medium muffins. Freeze well.

You can also bake these in mini-muffin tins. They look good when being served and are fun to eat.

NOTE: The batter can be mixed and placed in the fridge in a tightly-sealed container. It will last for about a month. The batter will get bubbly, but it can be spooned into muffin tins and baked fresh, a few at a time.