---------- Recipe via Meal-Master (tm) v8.01
Title: Bran Muffins -d
Categories: Breads, Breakfast, Diabetic, Low-fat
Yield: 24 servings
1 c Hot water
2 Eggs, beaten
1 c Shreds of wheat bran cereal
2 1/2 c All-purpose flour
1/2 c Reduced calorie margarine
2 1/2 ts Baking soda
Liquid sugar substitute to =
1/2 ts Salt
1 c Sugar
2 c Wheat bran flakes cereal
2 c Nonfat buttermilk
Vegetable cooking spray
Pour hot water over shreds of wheat bran cereal; let stand at room
temperature 10 minutes.
Cream margarine and sugar substitute in a large bowl. Add buttermilk,
eggs, and soaked bran cereal, beating well at medium speed of an electric
mixer. Combine flour, soda, and salt; stir into cereal mixture. Fold in
wheat bran flakes cereal. Cover and store in refrigerator until ready to
bake. (Batter can be stored in refrigerator up to 1 week.)
To bake, spoon batter into muffin pans coated with cooking spray, filling
two-thirds full. Bake at 400°F. for 15 minutes or until done. Makes 2
dozen muffins.
PER SERVING (1 Muffin):
Calories: 98
Protein: 3 gm
Fat: 3 gm
Carbohydrates: 15 gm
Cholesterol: 26 mg
Fiber: Trace
Sodium: 240 mg
Exchanges: 1 Starch, 1 Fat
FROM: All New Cookbook for Diabetics and Their Families by University of
Alabama at Birmingham copyright 1988
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