Low-Glycemic Blueberry Oatmeal Muffins
Preparation time: 10 minutesCooking time: 15–17 minutes
Yield: 12 servings
Nonstick cooking spray
1 cup oat-bran flour
1/2 cup all-purpose flour
1/2 cup quick oats
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup frozen blueberries, unsweetened
1 cup lowfat milk
1 egg plus 1 egg white, lightly beaten
1 teaspoon vanilla
2 tablespoons canola oil
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Preheat the oven to 400 degrees F, and spray a 12-cup muffin pan with nonstick cooking spray (or you can use paper muffin liners).
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In a large bowl, combine the oat-bran flour, all-purpose flour, quick oats, baking powder, salt, cinnamon, and sugar, and mix with a spoon. Add the frozen blueberries, and mix well.
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In a medium bowl, combine the milk, eggs, vanilla, and oil, and blend well with a spoon.
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Add the milk mixture to the flour mixture, and stir until the dry ingredients are moist.
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Fill the cups of the muffin pan 3/4 full, and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.