Place all ingredients in a large mixing bowl and stir to mix well. Refrigerate batter at least one hour before baking muffins to allow cereal to soften. Preheat oven to 400°F. Stir batter. Line muffin tins with paper baking cups. Fill each I full with batter (approximately 3/4 cup batter per muffin). Bake for 11–13 minutes, or until toothpick inserted in muffins comes out clean. Cover unused batter and refrigerate for up to 10 days. Muffins freeze well.
Calories: 149 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 277 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 starch, 1 fat. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.