Oatmeal-Blueberry Muffins 2 from Healthy Diabetic Recipes

Oatmeal-Blueberry Muffins 2 Recipe

Recipe Ingredients:

1.00 c +2 TBS All-purpose flour
6.00 oz Uncooked regular oats
1.00 tb Baking powder
Sugar substitute to equal
2.00 tb Sugar
0.50 ts Salt
1.00 c Skim milk
1.00 Egg
0.25 c Vegetable oil
1.00 c Fresh blueberries
Vegetable cooking spray
1.00 ts Ground cinnamon

Recipe Instructions:

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 degrees F. for 20 to 25
minutes or until lightly browned. Makes 1 dozen
muffins.

Nutritional information per muffin: calories -
127, protein - 3 gm., fat - 5 gm., carbohydrates - 16
gm., cholesterol - 26 mg., fiber - trace, sodium - 300
mg. Diabetic Exchanges: Starch - 1, Fat - 1.

FROM: All New Cookbook for Diabetics and Their
Families by University of Alabama at Birmingham
copyright 1988

Servings: 12

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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