Oatmeal-blueberry muffins
12 servings
Ingredients
| Quantity | 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 | Egg | |
| ¼ | cup | Vegetable oil |
| 1 | cup | Fresh blueberries |
| Vegetable cooking spray | ||
| 1 | teaspoon | Ground cinnamon |
Directions
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