---------- Recipe via Meal-Master (tm) v8.01
Title: Oatmeal-Blueberry Muffins -d
Categories: Breads, Breakfast, Diabetic
Yield: 12 servings
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 copyright 1988
-----
(
geocities.com/heartland/prairie/4195) (
geocities.com/heartland/prairie) (
geocities.com/heartland)