Buttermilk Bran Muffins

With the addition of cottage Cheese...these muffins have hidden protein tucked alongside fiber for healthy lunch box ideas.

Since discovering buttermilk powder, I am always testing and tweaking old recipes to include buttermilk powder to replace liquid buttermilk. 

This one is a keeper.

• 1 1/3 cup boiling water
• 1 1/2 cups all-bran cereal
•  1 cup flour
• 1/4 cup oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda'
• 1/2 teaspoon salt
• 1/3 cup white sugar
• 1/4 cup buttermilk powder
• 1/3 cup finely chopped walnuts
• 1/2 cup raisins or chopped dates
• 1/2 cup 2% cottage cheese
• 1 egg
• 1/3 cup vegetable oil

1. Preheat oven to 400.
2. Line 1 - 12 cup muffin tin with large paper liners and spray the tin and liners with cooking spray.  They will not stick to the liners this way even when warm.
3. Pour boiling water over the all-bran in a medium bowl.  Allow to sit while measuring the remaining ingredients.
4. Put the flour, oatmeal, baking powder, baking soda, salt, sugar, buttermilk powder and walnuts and dates or raisins in a medium bowl and stir well.  If you use dates, use your fingers to break apart the chopped dates and rub with flour to keep separated.
5. Stir together the remaining ingredients in a large bowl. 
6. Fold the bran-ceral mixture and dry ingredients into the wet ingredients and stir just until combined.  You don't want to overstir...use a quick and gentle fold to keep the rising mixture from deflating.
7. Use a large icecream scoop if possible to divide between the muffin cups.  They will be full.
8. Bake 25 minutes.

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