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Oatmeal-blueberry Muffins

Yield: 12 servings

Ingredients and directions for this recipe

1 c +2 tb All-purpose flour 1 c Skim milk
6 oz Uncooked regular oats 1 Egg
1 tb Baking powder 1/4 c Vegetable oil
2 tb Sugar or sugar substitute 1 c Fresh blueberries
-to equal 2 tb sugar Vegetable cooking spray
1/2 ts Salt 1 ts 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 425?F. 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

See also:
Previous recipe Oatmeal-banana Muffins
Next recipe Oatmeal-blueberry Muffins-diabetic

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