Oatmeal-blueberry muffins-diabetic
Yield: 12 servings
Ingredients:
- 1 c All purpose flour 1/4 c Vegetable oil
- 2 tb All purpose flour 2 tb Sugar sub. (= to 2 TBS sugar
- 1 c Skim milk 1 c Fresh blueberries
- 6 oz Uncooked regular oats 1/2 ts Salt
- 1 Egg Vegetable cooking spray
- 1 tb Baking powder 1 ts Ground cinnamon
Instructions:
Combine flour oats baking powder sugar substitute and salt in a medium bowl; make a well in center of mixture. Combine milk egg and oil; add to dry ingredients stirring just until moistened. Gently fold in blueberries. Spoon batter into muffin pans coated with cooking spray filling two- thirds full. Sprinkle cinnamon over muffins and bake at 425øF. for 20 to 25 minutes or until lightly browned. PER SERVING (1 Muffin): Calories: 127 Carbohydrate: 16 gm Protein: 3 gm Cholesterol: 26 mg Fat: 5 gm Fiber: trace Sodium: 300 mg. Exchanges = 1 Starch 1 Fat FROM: All New Cookbood for Diabetics and Their Families by the University of Alabama at Birmingham
