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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / 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 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
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