Bran Muffins Recipe - Cooking Index
Bran Muffins Recipe - Cooking Index
| 1 cup | 40g / 1.4oz | All-bran cereal |
| 2/3 cup | 157ml | Skim milk |
| 1/2 cup | 31g / 1.1oz | Sifted all-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 cup | 198g / 7oz | Egg - beaten (medium) |
| 2 tablespoons | 30ml | Vegetable oil |
Preheat oven to 400 degrees. Prepare nine 1-inch muffin cups with vegetable pan-coating or line with paper baking cups.
Combine bran cereal and milk. Sift together flour, baking powder, salt and sugar.
Combine beaten egg and vegetable oil; add to bran and milk; mix well. Add dry ingredients all at once and stir (do not beat) just enough to mix.
Measure 3 scant tablespoonfuls batter into each of the nine prepared muffin cups.
Bake 25 to 30 minutes. Cool 5 minutes, then turn out of pans.
This recipe yields 9 servings. Serving size: 1 muffin.
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Carbohydrates 13g; Protein 3g; Fat 4g; Calories 91; Fiber 3.0g; Sodium 287mg; Cholesterol 31mg.
Note: Low-sodium diets: Omit salt. Substitute unsalted margarine.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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