Raisin Bran Muffinsbreads, diabetic 1 15-ox box raisin bran 5 cup all-purpose flour 1 1/2 cup sugar 1 1/2 cup brown sugar 5 teaspoon baking soda 1 tablespoon pumpkin spice 2 teaspoon salt 4 eggs; beaten 1 cup melted shortening or margarine or 1 cup vegetable oil 2 teaspoon vanilla 1 quart buttermilk Mix al ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20- 30 minutes at 425 degrees. Nutritional info per serving: 88 cal; 2g pro, 15g carb, 3g fat (26%) Exchanges: 1 bread, .5 fat formatted 3/24/96 by Lisa Crawford |
