Title: Pumpkin-Bran Muffins
Categories: Diabetic Quick Bread
Yield: 8 Servings

1	c	Flour;
1/2	c	Bran;
1	tb	Sugar;
2	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Ground cinnamon;
2	tb	Vegetable oil
1/2	c	Pumpkin; canned or cooked
1		Egg;
3/4	c	Orange juice;
1/3	c	Raisins;
1	tb	Wheat germ;

Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until lightly browned.

1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a diabetic book that I've eaten so far - all the baking from the Holiday Cookbook has been good.)

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