| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Tasteofhome |
9 |
servings |
INGREDIENTS
| 1/2 |
c |
Rolled oats |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
All-bran cereal |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Molasses |
| 3/4 |
c |
Buttermilk |
| 1 |
cn |
Crushed pineapple In natural juice; undrained (8 |
|
|
; ounces) |
| 1/2 |
c |
Chopped nuts; dates or raisins |
INSTRUCTIONS
In a mixing bowl, combine first seven ingredients. Make a well in the
center. Combine the egg, oil, molasses, buttermilk and pineapple with
juice. Pour into well; mix until dry ingredients are moistened. Stir
in nuts, dates or raisins. Fill 18 greased muffin cups 2/3 full. Bake
at 4000 for 12 minutes or until golden brown. Yield: 18 muffins.
Diabetic Exchanges: One serving (prepared with nuts) equals 1 starch,
1/2 fruit, 1 fat; also, 151 calories, 221 mg sodium, 16 mg
cholesterol, 22 gm carbohydrate, 4 gm protein, 6 gm fat.
Busted by Sara Horton, 5/28/98
Recipe by: Taste of Home, Suzanne Smith, Framingham, Massachusetts
Converted by MM_Buster v2.0l.
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