6 Week Bran Muffins

• 2 cups skim milk
• 2 tablespoons lemon juice
• 4 cups Kellogg's all-bran cereal
• 2 cups water
• 12 cup margarine
• 12 cup oil
• 13 cup Splenda sugar substitute
• 1 cup sugar
• 4 egg whites
• 2 cups water
• 2 cups 40% Bran Flakes Cereal
• 5 cups whole wheat flour
• 2 teaspoons salt
• 5 teaspoons baking soda

1. Warm milk to about room temperature.
2. Add lemon and let sit at least 15 minutes to curdle.
3. Heat first 2c of water to boiling and pour over 100% bran cereal.
4. In a separate bowl, cream sweeteners with margarine & oil, then add egg whites, milk/lemon, and water, beating well.
5. Fold in remaining ingredients.
6. This keeps in the fridge for up to 6 weeks.
7. To make, preheat oven to 350 and cook in muffin tin 20-25 minutes.

milk, lemon juice, kellogg, water, margarine, oil, splenda sugar substitute, sugar, egg whites, water, cereal, whole wheat flour, salt, baking soda

Taken from www.food.com/recipe/6-week-bran-muffins-131569 (may not work)