| 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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