Recipe: Oatmeal Blueberry Muffins Diabetic

Title: Oatmeal-Blueberry Muffins-Diabetic
Categories: Breads, Breakfast, Diabetic
Yield: 12 servings

1 c All purpose flour 1/4 c Vegetable oil
2 tb All purpose flour 2 tb Sugar sub. (= to 2 TBS sugar
1 c Skim milk 1 c Fresh blueberries
6 oz Uncooked regular oats 1/2 ts Salt
1 Egg Vegetable cooking spray
1 tb Baking powder 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 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