|Raisin bran||15 Ounce (1 Box / 450 Gram)|
|Whole wheat flour||1 1⁄4 Liter (5 Cups)|
|Baking soda||5 Teaspoon (25 Milliliter)|
|Sea salt||2 Teaspoon (10 Milliliter)|
|Nonfat yogurt||240 Milliliter (1 Cup)|
|Molasses||295 Milliliter (1 1/4 Cup)|
|Non fat buttermilk||780 Milliliter (3 1/4 Cup)|
Mix together cereal, flour, soda and sea salt.
Add yogurt, molasses and buttermilk.
Beat egg whites until stiff and fold into batter.
Fill paper-lined muffin tins half full and bake in 375°F (190°C) oven for 20-25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.