Oatmeal-blueberry muffins

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

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