Oatmeal-blueberry muffins-diabetic
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| 2 | tablespoons | All purpose flour |
| 1 | cup | Skim milk |
| 6 | ounces | Uncooked regular oats |
| 1 | Egg | |
| 1 | tablespoon | Baking powder |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Sugar sub. (= to 2 TBS sugar |
| 1 | cup | Fresh blueberries |
| ½ | teaspoon | Salt |
| 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 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