Yield: 12 servings
|1 cup||All purpose flour|
|1 cup||Oat bran|
|¼ cup||Packed brown sugar|
|4 teaspoons||Baking powder|
|1 teaspoon||Ground cinnamon or pumpkin|
|½ cup||Unsweetened applesauce|
|¼ cup||Vegetable oil|
|2||Large egg whites|
Place flour, oat bran, brown sugar, baking powder, and cinnamon or pumpkin pie spice in bowl and mix well at low speed. In a separate bowl combine the applesauce, water, oil, and egg whites and beat with a fork to blend. Add applesauce mixture to flour mixture and mix at medium speed only until all flour is moistened. Grease muffin tins with margarine or line with paper cups. Fill muffin tins ½ full and bake at 400 F for about 20 minutes, or until muffins are browned and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCANGE; CAL: 120; CHO: 18 gm; PRO: 3 gm; FAT: 5 gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.
Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.