Recipe: Diabetic Bran Muffins

Title: Diabetic Bran Muffins
Categories: Breads, Breakfast, Diabetic
Yield: 12 servings

1 c Hot water 2 Eggs beaten
Liquid sugar sub. to equal 2 1/2 c All purpose flour
-1 cup sugar 2 c Wheat bran flakes cereal
1 c Shredded wheat bran cereal 2 1/2 ts Baking soda
2 c Nonfat buttermilk 1/2 ts Salt
1/2 c Diet margarine Vegetable cooking spray

Pour hot water over shreds of wheat bran cereal; let stand at room
temperature 10 minutes.

Cream margarine and sugar substitute in a large bowl. Add buttermilk,
eggs, and soaked bran cereal, beating well at medium speed of an electric
mixer. Fold in wheat bran flakes cereal. Cover and store in refrigerator
until ready to bake. Batter can be store in fridge for up to 1 week.

To bake, spoon batter into muffin pans coated with cooking spray, filling
two-thirds full. Bake at 400øF. for 15 minutes or until done.

PER SERVING (1 muffin):
calories: 98
carbohydrate: 15 gm
protein: 3 gm
cholesterol: 26 mg
fat: 3 gm
fiber: trace
sodium: 240 mg
Exchanges: 1 Starch, 1 Fat