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    Pineapple Bran Muffins


    Source of Recipe


    “Diabetic Low-Fat & No-Fat Meals in Minutes” – M.J. Smith, R.D
    Exchanges:
    Serves: 12

    1 c. bran cereal, ‘divided’
    1 c. dried pineapple, cut into bite sized pieces
    1 c. boiling apple juice
    3 T. vegetable oil
    1 tsp vanilla
    1 c. flour
    Sugar substitute (Splenda) equivalent to 1/4 c. sugar
    1/2 tsp. baking soda

    In a large bowl, combine 1/2 c. bran cereal, pineapple and apple juice. Stir in oil and vanilla. In a small mixing bowl, combine remaining 1/2 c. bran cereal, flour, sugar substitute and baking soda. Stir in fruit mixture just until moistened. Spoon into muffin cups or paper liners sprayed with nonstick cooking spray. Bake at 375-F for 20 to 25 minutes or until muffins test done. Cool on a wire rack.

    One muffin equals: 158 calories…4 gm fat…2 gm protein…30 gm carbohydrate…0 cholesterol…110 mg sodium ++++ Exchanges: 2 starch…1/2 fat

 

 

 

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