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Blueberry Oat Muffins




Source of Recipe


Quick Cooking Magazine


Recipe Introduction


Ready in 1 hour or less
Exchanges
Yield: 1 dozen.

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon 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 fresh or frozen blueberries*

TOPPING:
2 tablespoons sugar
1/4 teaspoon ground cinnamon

In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.

Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

*Editor’s Note: If using frozen blueberries, do not thaw before adding to the batter.

Nutritional Analysis: One muffin equals 177 calories, 131 mg sodium, 0 cholesterol, 27 gm carbohydrate, 3 gm protein, 7 gm fat, 1 gm fiber. ++++ Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.