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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 12 |
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Directions: 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 1/2 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.
| Ingredients:
1 Cup(s) All purpose flour Pie spice
1 Cup(s) Oat bran 1/2 c Unsweetened applesauce
1/4 Cup(s) Packed brown sugar 1/2 c Water
4 Teaspoon(s) Baking powder 1/4 c Vegetable oil
1 Teaspoon(s) Ground cinnamon or pumpkin 2 Large egg whites |
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