Oatmeal-blueberry Muffins-diabetic Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 cup: All purpose flour,
1/4 cup: Vegetable oil,
2 tbsp: All purpose flour,
2 tbsp: Sugar sub., (= to 2 TBS sugar
1 cup: Skim milk,
1 cup: Fresh blueberries,
6 ounce: Uncooked regular oats,
1/2 tsp: Salt,
1: Egg,
Vegetable cooking spray,
1 tbsp: Baking powder,
1 tsp: Ground cinnamon,
Directions:
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 425
F. 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
Source from luhu.jp
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 425
F. 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
Source from luhu.jp