These diabetic oatmeal muffins have a punch of blueberry flavor. Blueberries give us a punch of antioxidants that are good for our health in numerous ways.
Yield: 12 servings
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
1/2 teaspoon Salt
1 cup Skim milk
1/4 cup Vegetable oil
1 cup Fresh blueberries
Vegetable cooking spray
1 teaspoon Ground cinnamon
1. Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl; make a well in center of mixture.
2. Combine milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
3. Spoon batter into muffin 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 copyright 1988