It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fruit Bran Muffins

Source: dLife

Raisin bran and dried fruit make this a healthy muffin.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	168.3

Total Carbs	31.3 g

Dietary Fiber	2.7 g

Sugars	16.3 g

Total Fat	3.7 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	79.4 mg

Protein	3.6 g

Sodium	216.1 mg

Dietary Exchanges 3.7 Fat, 0.5 Fruits, 0.1 Meat, 0.1 Milk, 0.3 Other Carbs, 1.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

15.0
15 oz Cereal, raisin bran 5.0
5 cup white all purpose flour 16.0
16 oz Fruit, tropical mix, bits, dried 1.0
1 cup sugar 0.6667
0.6667 cup unpacked light brown sugar 5.0
5 tsp baking soda 1.0
1 tbsp ground cinnamon 4.0
4 cup low fat buttermilk 4.0
4 each eggs 1.0
1 each egg whites 0.5
0 1/2 cup canola oil

Directions

Preheat the oven to 400 degrees F. Coat a nonstick muffin pan with cooking spray.
In a large bowl, mix the cereal, flour, dried fruits, sugar, brown sugar, baking soda, and cinnamon.
In another bowl, whisk the buttermilk, eggs, egg white, and oil. Add this to the cereal mix until moistened.
Fill the muffin tins about 3/4 of the way full of batter. Bake for 15-17 minutes or until golden brown. Let cool in the tins for about 5 minutes and then place on wire rack.