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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 12 |
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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 425øF. 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
Ingredients:
1 Cup(s) +2 tb All-purpose flour 1 c Skim milk
6 Ounce(s) Uncooked regular oats 1 Egg
1 Tablespoon(s) Baking powder 1/4 c Vegetable oil
2 Tablespoon(s) Sugar or sugar substitute 1 c Fresh blueberries to equal 2 tb sugar Vegetable cooking spr
1/2 Teaspoon(s) Salt 1 ts Ground cinnamon |
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