| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | Diabetic, Quickbreads, Breads/bm | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Oat bran Cereal; uncooked |
| 1/4 | c | Nuts; chopped |
| 1/4 | c | Raisins; |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Skim milk; |
| 1/4 | c | Honey; |
| 2 | Eggs, beaten | |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable oil or line with paper baking cups. In large bowl combine Oat Bran cereal, nuts, raisins, baking powder, and salt. Add remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt. Source: The Art 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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