Oatmeal-blueberry Muffins Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 cup: +2 tb All-purpose flour,
1 cup: Skim milk,
6 ounce: Uncooked regular oats,
1: Egg,
1 tbsp: Baking powder,
1/4 cup: Vegetable oil,
2 tbsp: Sugar or sugar substitute,
1 cup: Fresh blueberries,
-to equal 2 tb sugar,
Vegetable cooking spray,
1/2 tsp: Salt,
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 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
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 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
Source from luhu.jp