2 1/4 c  Oat bran Cereal; uncooked

    1/4 c  Nuts; chopped

    1/4 c  Raisins;

      2 ts Baking powder

    1/2 ts Salt

    3/4 c  Skim milk;

    1/4 c  Honey;

      2    Eggs, beaten

      2 tb Vegetable oil

  Pre heat oven 425.  Coat 12 medium-size muffin cups with vegetable
  oil or line with paper baking cups.  In large bowl combine Oat Bran
  cereal, nuts, raisins, baking powder, and salt.  Add remaining
  ingredients; mix just until dry ingredients are moistened.  Fill
  prepared muffin cups almost full.  Bake 15-17 minutes or until golden
  brown. Serve warm.
  Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
  CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton
  Brought to you and yours via Nancy O'Brion and her Meal Master