Bran Muffins

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. Combine flour, soda, and salt; stir into cereal mixture. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. (Batter can be stored in refrigerator up to 1 week.) To bake, spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400?or 15 minutes or until done. Makes 2 dozen muffins. PER SERVING (1 Muffin): Calories: 98 Protein: 3 gm Fat: 3 gm Carbohydrates: 15 gm Cholesterol: 26 mg Fiber: Trace Sodium: 240 mg Exchanges: 1 Starch, 1 Fat FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008