| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Diabetic, Desserts, Breakfast | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Oat Bran cereal; uncooked |
| 1 | c | Whole wheat flour; |
| 2 | ts | Ground cinnamon; |
| 1 | ts | Baking powder; |
| 3/4 | ts | Baking soda; |
| 1/2 | ts | Salt |
| 3/4 | c | Unsweetened applesause |
| 1/2 | c | Honey; |
| 1/2 | c | Vegetable oil; |
| 1 | Egg; | |
| 1 | ts | Pure vanilla extract; |
| 1/4 | c | Walnuts; |
INSTRUCTIONS
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In medium bowl combine Oat Bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in nuts. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE. CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159; Low-sodium diets: Omit salt. Source: The Are 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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