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Dear Listmembers, Here is a recipe that I hope you will enjoy. I find this to be a great start to my day and a good way to stay regular. I am working with Kathrynne Holden on the nutritional breakdown but, as most of you may know, she is out of town right now so we will nail it down when she gets back. I will post a message with that info when it is available. Jennifer Smith Bran Muffins 1 ¼ Cup Whole Wheat Flour ½ Cup Brown Sugar 1 Tbs.. Baking Powder ¼ Tsp. Morton Lite Salt 2 Cups Kellogg's All Bran (can use Post 100% Bran but will change breakdown slightly 1 ¼ Cups Skim Milk ¼ Cup Second Nature Eggs ¼ Cup Molasses ¼ Cup Canal Oil 1 Cup Raisins 1 Tsp. Cinnamon ½ Tsp. Nutmeg In Blender: Put Cereal and Milk in blender and let sit while you prepare the dry ingredients. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large mixing bowl. Blend milk and cereal in blender until smooth. Add in eggs, molasses and canola oil and blend until smooth. Add blender mixture to dry mixture and stir with spoon until well mixed. Add raisins and stir well. Spray large muffin tray with non-stick cooking spray or use paper cups. Spoon mixture into muffin tray and bake at 400 degrees for 20 minutes. Makes six large muffins