Saturday, February 9, 2008
Nonstick cooking spray
1 1/2 cups all-purpose flour
1 cup whole bran cereal
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon snipped fresh basil, dill, rosemary, thyme, sage, or chives
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 cup buttermilk or sour milk*
1/4 cup cooking oil
1. Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cook spray; set aside. In a large bowl stir together flour, cereal, Parmesan cheese, sugar, baking powder, soda, and desired herb. Make a well in the center of the flour mixture.
2. In a small bowl beat egg product with a whisk; stir in buttermilk or sour milk and cooking oil. Add buttermilk mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy).
3. Divide batter among muffin cups. Bake 18-20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Make 12 muffins.
*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glas measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand 5 minutes before using.
Exchanges per muffin: 1 starch, 1 fat
Carb choices: 1
Recipe Source: Better Homes and Gardens Diabetic Living Cookbook