Currant-Bran Muffies

1 1/3 c All-Bran cereal

1 1/3 c Flour

1 t Baking powder

1/4 ts Baking soda

1/8 ts Salt

1/3 c Sugar

3/4 c Low-fat buttermilk

2 ea Large egg whites

2 tb Safflower oil

1 tb Molasses

1/2 c Currants

Combine cereal, flour, baking powder, baking soda, salt and sugar in 1- quart mixing bowl. Mix well. Add buttermilk, egg whites, safflower oil and molasses. Stir to combine (disregard any small lumps). Stir in currants. Chill, covered airtight, at least 4 hours to thicken. Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets. Sprinkle with more cereal, if desired. Bake in center of 425-degree oven until tops have taken slight tinge and edges are very lightly browned, abou 8-9 minutes, rotating pans if browning irregularly. Do not overbake. Cool o racks. Makes 16 (3-inch) muffies.