Title: Oat Bran Muffins
Categories: Diabetic Quick Bread
Yield: 12 Servings

2 1/4	c	Oat bran Cereal; uncooked
1/4	c	Nuts; chopped
1/4	c	Raisins;
2	ts	Baking powder
1/2	ts	Salt
3/4	c	Skim milk;
1/4	c	Honey;
2		Eggs, beaten
2	tb	Vegetable oil

Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable oil or line with paper baking cups. In large bowl combine Oat Bran cereal, nuts, raisins, baking powder, and salt. Add remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

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