Title: Best Bran Muffins*Diabetic
Categories: Muffins Bran Diabetic
Yield: 18 Servings
| FROM JONI CLOUDS' KITCHEN |
| 1/2 | c | Rolled oats |
| 1 | c | Flour;all purpose |
| 1 | c | Whole wheat flour |
| 1/2 | c | All-bran cereal |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | | Egg;beaten |
| 1/4 | c | Oil;vegetable |
| 1/2 | c | Molasses(Gramma's Black |
| 3/4 | c | Buttermilk |
| 1 | cn | Crushed Pineapple 8oz's undrained in natural jucies |
| 1/2 | c | Nuts;chopped |
| 1/2 | c | Dates;chopped OR |
| 1/2 | c | Raisins |
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.