Diabetic Recipes - Diabetic Apricot Bran-Muffins

* Nonstick cooking spray
* 1 cup whole bran cereal (strands, not flakes or buds)
* 1/2 cup chopped dried California apricots
* 1/2 teaspoon grated fresh ginger (optional)
* 1/3 cup boiling water
* 3/4 cup whole-wheat flour
* 3 tablespoons packed Splenda® Brown Sugar Blend
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 egg, slightly beaten
* 1/2 cup buttermilk
* 2 tablespoons canola oil

1. Preheat oven to 400° F. Lightly coat eight 2 1/2-inch muffin cups with
nonstick spray. Combine cereal, apricots and, if desired, ginger in large
bowl. Add boiling water; let stand about 5 minutes or until cereal and
apricots are softened.
2. Meanwhile, combine flour, brown sugar blend, baking soda and
baking powder in small bowl. Stir together egg, buttermilk and oil in
another small bowl.
3. Stir buttermilk mixture into cereal mixture. Add flour mixture; stir just
until moistened (batter will be lumpy).
4. Spoon batter into prepared muffin cups. Bake about 15 minutes or
until toothpick inserted near centers comes out clean. Cool on wire rack
for 5 minutes, then remove from cups. Serve warm.

Per Serving (1 muffin):
calories: 150; 45 calories from fat
total fat: 5 g; 0.5 g saturated fat, 0 g trans fat cholesterol: 25 mg; sodium:
140 mg total carbohydrates: 24 g; fiber: 4 g; sugars: 10 g protein: 4 g