Bran Muffins from Healthy Diabetic Recipes

Bran Muffins Recipe

Recipe Ingredients:

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

Recipe Instructions:

Preheat oven to 400 degrees. Prepare nine 1-inch muffin cups with vegetable pan-coating or line with paper baking cups.

Combine bran cereal and milk. Sift together flour, baking powder, salt and sugar.

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.

Measure 3 scant tablespoonfuls batter into each of the nine prepared muffin cups.

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 - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 24

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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