---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oatmeal-Blueberry Muffins -d
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 servings
 
      1 c  +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 or sugar substitute        
      1 c  Fresh blueberries
           -to equal 2 tb sugar              
           Vegetable cooking spray
    1/2 ts Salt                              
      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 425°F. 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
 
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