CASOID FLOUR AND BRAN MUFFINS.[5]
1 ounce (30 grams) Casoid flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 egg white
1 whole egg may be substituted for 1 egg white
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 cup washed bran
Method as in previous rule. Bake in six muffin tins.
Total food value:
Protein, 18 grams. Fat, 24 grams.
Carbohydrate, 1 gram. Calories, 300.
One muffin = Protein, 3 grams. Fat, 4 grams.
Carbohydrate + Calories, 50.
[5] Casoid Diabetic Flour. Thos. Leeming & Co., Importers, New York City.
LYSTER FLOUR AND BRAN MUFFINS[6]
1 ounce (30 grams) Lyster flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 egg white
1 whole egg may be substituted for 1 egg white
1/8 teaspoon salt
1 teaspoon baking powder
1 cup washed bran
Method as in previous recipe. Bake in six muffin tins.
Total food value: