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Oat Bran Muffins

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Yield: 12 servings

2 1/4 c Oat bran Cereal; uncooked 3/4 c Skim milk;
1/4 c Nuts; chopped 1/4 c Honey;
1/4 c Raisins; 2 Eggs, beaten
2 ts Baking powder 2 tb Vegetable oil
1/2 ts Salt

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 OBrion and her Meal Master

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Comments

Oat Bran Muffins<br /> Yield: 12 servings<br /> <br /> 2 1/4 c Oat bran Cereal; uncooked 3/4 c Skim milk;<br /> 1/4 c Nuts; chopped 1/4 c Honey;<br /> 1/4 c Raisins; 2 Eggs, beaten<br /> 2 ts Baking powder 2 tb Vegetable oil<br /> 1/2 ts Salt <br /> <br /> Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable<br /> oil or line with paper baking cups. In large bowl combine Oat Bran<br /> cereal, nuts, raisins, baking powder, and salt. Add remaining<br /> ingredients; mix just until dry ingredients are moistened. Fill<br /> prepared muffin cups almost full. Bake 15-17 minutes or until golden<br /> brown. Serve warm.<br /> <br /> Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE<br /> <br /> CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
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