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

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