---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bran Muffins -d
 Categories: Breads, Breakfast, Diabetic, Low-fat
      Yield: 24 servings
 
      1 c  Hot water                     
      2    Eggs, beaten
      1 c  Shreds of wheat bran cereal   
  2 1/2 c  All-purpose flour
    1/2 c  Reduced calorie margarine      
  2 1/2 ts Baking soda
           Liquid sugar substitute to =    
    1/2 ts Salt
      1 c  Sugar                            
      2 c  Wheat bran flakes cereal
      2 c  Nonfat buttermilk                  
           Vegetable cooking spray
 
  Pour hot water over shreds of wheat bran cereal; let stand at room
  temperature 10 minutes.
  
  Cream margarine and sugar substitute in a large bowl. Add buttermilk,
  eggs, and soaked bran cereal, beating well at medium speed of an electric
  mixer. Combine flour, soda, and salt; stir into cereal mixture. Fold in
  wheat bran flakes cereal.  Cover and store in refrigerator until ready to
  bake.  (Batter can be stored in refrigerator up to 1 week.)
  
  To bake, spoon batter into muffin pans coated with cooking spray, filling
  two-thirds full.  Bake at 400°F. for 15 minutes or until done.  Makes 2
  dozen muffins.
  
  PER SERVING (1 Muffin):
    Calories: 98
    Protein: 3 gm
    Fat: 3 gm
    Carbohydrates: 15 gm
    Cholesterol: 26 mg
    Fiber: Trace
    Sodium: 240 mg
    Exchanges: 1 Starch, 1 Fat
  
  FROM:  All New Cookbook for Diabetics and Their Families by University of
  Alabama at Birmingham copyright 1988
 
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