You'll forget these diabetic bran muffins are healthy for you. It's wonderful to find a recipe that is both good for you and a real treat. Bran is the richest source of dietary fiber. We all know why we need more fiber
1 cup all-bran cereal
2/3 cup skim milk
1/2 cup sifted all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 medium egg, beaten
2 tbsp vegetable oil
1. Preheat oven to 400 degrees. Prepare nine 1-inch muffin cups with vegetable pan-coating or line with paper baking cups.
2. Combine bran cereal and milk. Sift together flour, baking powder, salt and sugar.
3. Combine beaten egg and vegetable oil; add to bran and milk; mix well. Add dry ingredients all at once and stir (do not beat) just enough to mix.
4. Measure 3 scant tablespoonfuls batter into each of the nine prepared muffin cups.
5. Bake 25 to 30 minutes. Cool 5 minutes, then turn out of pans.
This recipe yields 9 servings. Serving size: 1 muffin.
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Carbohydrates 13g; Protein 3g; Fat 4g; Calories 91; Fiber 3.0g; Sodium 287mg; Cholesterol 31mg.
Note: Low-sodium diets: Omit salt. Substitute unsalted margarine.
Source:""The Art of Cooking for the Diabetic" by Mary Abbott Hess"S(Formatted for MC6):"07-22-2002 by Joe Comiskey - firstname.lastname@example.org"Copyright:"© Meredith Corporation, 1995"