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Oat Bran Muffins

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Bread Diabetic Quickbreads


  • 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
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