Blueberry Oat Muffins


1-1/4 cups all-purpose flour
1 cup quick cooking oats
1/2 cup sugar
1 teaspoons. baking powder
1/2 teaspoon baking soda
1/4 teaspoon. salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup frozen blueberries (not thawed) or can use fresh

2 tablespoons sugar
1/4 teaspoon ground cinnamon In a bowl, combine first 6 ingredients.

In another bowl, beat egg whites, water and oil.


Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined or cooking spray coated muffin cups 3/4 full. Combine sugar and cinnamon, sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until toothpick comes out clean. Cool 5 minutes before removing to wire rack.

Yield: 1 dozen Diabetic Exchange: 1-1/2 starch, 1-1/2 fat Per muffin: Calories: 177 Sodium: 131 mg Cholesterol: 0 g Carbohydrate: 27 g Protein: 3 g Fat: 7 g Fiber: 1 g


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