Bob's Diabetic Recipes by Category

@@@@@ Now You're Cooking! Export Format Bran Muffins breads, breakfast, diabetic, low-fat 1 cup hot water 1 cup shreds of wheat bran cereal 1/2 cup reduced calorie margarine 1 liquid sugar substitute to = 1 cup sugar 2 cup nonfat buttermilk 2 eggs, beaten 2 1/2 cup all-purpose flour 2 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cup wheat bran flakes cereal 1 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. Combine flour, soda, and salt; stir into cereal mixture. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. (Batter can be stored in refrigerator 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. Makes 2 dozen muffins. PER SERVING (1 Muffin): Calories: 98 Protein: 3 gm Fat: 3 gm Carbohydrates: 15 gm Cholesterol: 26 mg Fiber: Trace Sodium: 240 mg Exchanges: 1 Starch, 1 Fat FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988 Yield: 24 servings ** Exported from Now You're Cooking! v5.51 **

Page Last Updated On: 18-Mar-2000 at 15:25:54 PT