Blueberry Oatmeal Muffins

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Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup butter, melted
  • 1 cup fresh blueberries

Directions

  • In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. 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.

Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 167 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Blueberry Oatmeal Muffins Recipe published in Healthy Cooking June/July 2008, p59

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