Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | +2 tb All-purpose flour |
6 ounces | Uncooked regular oats |
1 tablespoon | Baking powder |
2 tablespoons | Sugar or sugar substitute to equal 2 tb sugar |
½ teaspoon | Salt |
1 cup | Skim milk |
1 \N | Egg |
¼ cup | Vegetable oil |
1 cup | Fresh blueberries |
\N \N | Vegetable cooking spray |
1 teaspoon | Ground cinnamon |
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 muffis 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. Makes 1 dozen muffins.
PER SERVING (1 Muffin):
Calories: 127
Protein: 3 gm
Fat: 5 gm
Carbohydrates: 16 gm
Cholesterol: 26 mg
Fiber: Trace
Sodium: 300 mg
Exchanges: 1 Starch, 1 Fat
FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988