Oatmeal-blueberry muffins
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Oatmeal-blueberry muffins
  Muffins    Breakfast    Diabetic  
Last updated 6/12/2012 12:54:27 AM. Recipe ID 16335. Report a problem with this recipe.
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      Title: Oatmeal-blueberry muffins
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 Servings
      1 c  +2 tb All-purpose flour
      6 oz Uncooked regular oats
      1 tb Baking powder
      2 tb Sugar or sugar substitute
           -to equal 2 tb sugar
    1/2 ts Salt
      1 c  Skim milk
      1    Egg
    1/4 c  Vegetable oil
      1 c  Fresh blueberries
           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 muffis pans coated with cooking spray, filling
  two-thirds full.  Sprinkle cinnamon over muffins, and bake at 425F.
  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 

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Recipe ID 16335 (Apr 03, 2005)

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