Bran Muffins

22.06.2008 | Author: Cook | Posted in Diabetic
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Bran Muffins


Servings: 24
Ingredients: 

  • 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?or 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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