Best Bran Muffins*Diabetic from Healthy Diabetic Recipes

Best Bran Muffins*Diabetic Recipe

Recipe Ingredients:

FROM JONI CLOUDS'


KITCHEN

0.50 c Rolled oats
1.00 c Flour;all purpose
1.00 c Whole wheat flour
0.50 c All-bran cereal
0.50 ts Salt
1.00 ts Baking powder
1.00 ts Baking soda
1.00 Egg;beaten
0.25 c Oil;vegetable
0.50 c Molasses(Gramma's Black
0.75 c Buttermilk
1.00 cn Crushed Pineapple 8oz's
-undrained in natural jucies
0.50 c Nuts;chopped
0.50 c Dates;chopped OR
0.50 c Raisins

Recipe Instructions:

In a mixing bowl, combine first seven ingredients.
Make a well in the center. Combine the
egg,oil,molasses,buttermilk and pineapple with juice.
Pour into well; mix until dry ingredients are
moistened. Stir in nuts, dates or raisins. Fill 18
greased muffin tins 2/3 full. Bake at 400 degrees for
12 minutes or until golden brown. Yeild 18 Muffins:
Diabetic exchange: one serving(prepared with nuts)
equals 1-starch, 1/2-fruit, 1-fat; also 151 calories,
221 mg sodium, 16 mg cholesterol, 22 gm carbohydrate,
4 gm protein, 6 gm fats.

Servings: 18

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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