Oat Bran Muffinsdiabetic, quickbreads 2 1/4 cup oat bran cereal; uncooked 1/4 cup nuts; chopped 1/4 cup raisins 2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup skim milk 1/4 cup honey 2 eggs, beaten 2 tablespoon vegetable oil Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable oil or line with paper baking cups. In large bowl combine Oat Bran cereal, nuts, raisins, baking powder, and salt. Add remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master |
