---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oatmeal-Blueberry Muffins-Diabetic
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 servings
 
      1 c  All purpose flour                 1/4 c  Vegetable oil
      2 tb All purpose flour                   2 tb Sugar sub. (= to 2 TBS sugar
      1 c  Skim milk                           1 c  Fresh blueberries
      6 oz Uncooked regular oats             1/2 ts Salt
      1    Egg                                      Vegetable cooking spray
      1 tb Baking powder                       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 425°F. 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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