Oatmeal-blueberry Muffins-diabeticbreads, breakfast, diabetic 1 cup all purpose flour 2 tablespoon all purpose flour 1 cup skim milk 6 oz uncooked regular oats 1 egg 1 tablespoon baking powder 1/4 cup vegetable oil 2 tablespoon sugar sub. (= to 2 tbs sugar 1 cup fresh blueberries 1/2 teaspoon salt 1 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 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 |
