Title: Big-batch bran muffins
      Yield: 60 Servings
 
     15 oz All-bran cereal
      2 c  Raisins
      6    Pitted dried dates; finely
           -chopped
      2 c  Boiling water
  4 1/2 c  All-purpose flour; PLUS
      3 tb All-purpose flour
      5 ts Baking soda
      1 ts Salt
      2 c  Low-fat buttermilk; (1.5%)
      4    Eggs
    1/2 c  Orange marmalade spreadable
           -fruit
  1 1/2 c  Unsweetened applesauce
      1 c  Granulated sugar
    1/2 c  Vegetable oil; PLUS
      2 tb Vegetable oil
      2 ts 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; puree until smooth.
  
  Pour the buttermilk mixture into separate large bowl and add the
  remaining cup buttermilk, the applesauce, sugar, oil and vanilla;
  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 375F. Spray twenty-four 2 3/4"
  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.
  
  SERVING (1 MUFFIN) PROVIDES: 1/2 Fat, 1/2 Fruit, 3/4 Bread, 20
  Optional Calories; 3 grams Fat, 3 grams Fiber.
  
  PER SERVING: 123 Calories, 3 g Total Fat, 0 g Saturated Fat, 14 mg
  Cholesterol, 185 mg Sodium, 23 g Total Carbohydrate, 3 g Dietary
  Fiber, 3 g Protein, 21 mg Calcium
  
  Recipe from Weight Watchers Cut The Fat Cookbook
    
  Bake a Better Muffin: Spray muffin tins with nonstick cooking spray;
  fill tins two-thirds full with batter; add a few tablespoons water to
  the empty spaces to keep empty cups from burning. For easier removal,
  allow muffins to "rest" in tins a few moments after baking. To reheat
  muffins, wrap loosely in foil, then heat in a 450F oven about 5
  minutes.
  
  Notes: 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. *BUTTERMILK once was the liquid left
  after butter is churned. Today buttermilk is produced by adding
  special bacteria to skim or partially skim milk. Buttermilk has a
  slightly tangy flavor and a creamy texture. MAKES
       60    servings