Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In medium bowl combine Oat Bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in nuts. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE. CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159; Low-sodium diets: Omit salt. Source: The Are of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy Obrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 12|
|Calories from Fat: 79 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 17.6mg||5 %|
|Sodium 116.6mg||4 %|
|Potassium 107.9mg||3 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18.8g|
|Protein 3.5g||5 %|
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Calories per serving: 172
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