Title: Oatmeal-Blueberry Muffins-Diabetic
Categories: Bread Breakfast Diabetic
Yield: 12 Servings

1	c	All purpose flour
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 sub. (= to 2 TBS sugar
1	c	Fresh blueberries
1/2	ts	Salt
		Vegetable cooking spray
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 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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