| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads, Diabetic | 12 | Muffins | |
INGREDIENTS
| 2 | c | Oat bran |
| 1/4 | c | Brown sugar; firmly packed |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt or substitute (opt) |
| 1 | ts | Nutmeg; heaping (opt) |
| 1/2 | c | Skim or 1% milk |
| 2 | Egg whites; slightly beaten | |
| 1/4 | c | Honey |
| 2 | tb | Vegetable or canola oil |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Heat oven to 425 degrees. Coat muffin pan with cooking spray or line with paper baking cups. Combine oat bran, brown sugar, baking powder and salt and nutmeg. Add milk, egg whites, honey and oil. Stir in vanilla. Do not over mix. Bake 15-20 minutes, until lightly browned. Variations: Add 1/2 c raisins, a mashed banana, 1/2 c blueberries or raspberries or a chopped apple tossed with 1 teaspoon cinnamon. Nutritional info per serving: 105 cal; 4g pro, 21g carb, 3g fat(23%) Exchanges: 1 bread, .1 meat, .5 fat Source: Miami Herald 3/21/96 formatted 3/24/96 by Lisa Crawford From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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