| Hi fiber bran muffin.
Hi everyone;
I know these are high carb no doubt, but Linda wanted me to give this recipe. I have found success in eating one with my eggs and cereal in the morning as well as with my evening meal and getting very good readings. Maybe its something else, but my original eating pattern was to include the high fiber items with my meals which I had sort of gotten away from.. My numbers were getting higher so I started looking at the fiber as an aid to keeping the peaks lower and more spread out. For my self this appears to work. I would be interested to see if some others get the same results or does it just cause a spike for them? This recipe was modified by my mom to make it more low carb by a bit.
Bran Muffins
Given is amounts for the full recipe which the instructions say you can store in the refrigerator for up to six weeks before baking. Mom cut it in half and gives the amounts of flours she used doing so. The rest of the ingredients you have to half if your making the smaller amount.
5 cups flour (1/2 recipe; l cup each of whole wheat graham
flour and stone ground whole wheat plus 1/2 cup white
flour.
3 cups splenda
5 tsp. baking soda
15.0z box of raisin bran
1 cup vegetable oil (sunflower if possible, used crisco)
1 qt. buttermilk, used dry powdered low fat variety.
4 egg beaters (or four eggs if your not concerned with fat)
Mix dry ingredients in large bowl. Add wet ingredients and mix just enough to moisten the mixture Bake in greased muffin tins for 20 minutes at 350.  | 
