Applesauce Oat Bran Muffins
Yield: 12 servings
1 c All purpose flour Pie spice
1 c Oat bran 1/2 c Unsweetened applesauce
1/4 c Packed brown sugar 1/2 c Water
4 ts Baking powder 1/4 c Vegetable oil
1 ts Ground cinnamon or pumpkin 2 Large egg whites
Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: CAL 120; CHO 18 gm; PRO 3 gm;
FAT 5 gm; NA 120 mg Food exchanges per serving: 1 bread, 1 fat
Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
441 c All purpose flour Pie spice
1 c Oat bran 1/2 c Unsweetened applesauce
1/4 c Packed brown sugar 1/2 c Water
4 ts Baking powder 1/4 c Vegetable oil
1 ts Ground cinnamon or pumpkin 2 Large egg whites
Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: CAL 120; CHO 18 gm; PRO 3 gm;
FAT 5 gm; NA 120 mg Food exchanges per serving: 1 bread, 1 fat
Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
1 rate 
Add a review
