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Ingredients
- 2 tb vegetable oil
- 2 eggs, beaten
- 1/4 c honey
- 3/4 c skim milk
- 1/2 ts salt
- 2 ts baking powder
- 1/4 c raisins
- 1/4 c nuts; chopped
- 2 1/4 c oat bran cereal; uncooked
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Directions
Yield: 12 Portionen
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
Weitere Informationen zur Kategorie Breads.
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