---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Diabetic Bran Muffins
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 servings
 
      1 c  Hot water                           2    Eggs beaten
           Liquid sugar sub. to equal      2 1/2 c  All purpose flour
           -1 cup sugar                        2 c  Wheat bran flakes cereal
      1 c  Shredded wheat bran cereal      2 1/2 ts Baking soda
      2 c  Nonfat buttermilk                 1/2 ts Salt
    1/2 c  Diet margarine                           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.  Fold in wheat bran flakes cereal. Cover and store in refrigerator
  until ready to bake. Batter can be store in fridge for 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.
  
  PER SERVING (1 muffin):
    calories: 98
    carbohydrate: 15 gm
    protein: 3 gm
    cholesterol: 26 mg
    fat: 3 gm
    fiber: trace
    sodium: 240 mg
    Exchanges: 1 Starch, 1 Fat
 
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