This recipe should work for most diabetics whose blood sugar is under control. If you aren't used to white whole-wheat flour, start out by mixing with all-purpose. Build up gradually starting with 1/2 cup of white whole wheat for 1/2 cup of the all-purpose. You can increase the amount gradually. White whole wheat is the whole grain while all-purpose is made from red wheat and is changed until most of the grain is gone. It is also bleached to be white. Just a little free advice but you can do as you please.
1 cup + 2 tbsp white whole-wheat flour
6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Splenda Blend
1/2 tsp salt
1 cup low-fat milk
1 egg or 1/4 cup egg substitute
1/4 cup canola or coconut oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon
In a medium mixing bowl, combine flour, oats, baking powder, Splenda and salt. Make a well in the center of the mixture.
In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray or line with paper liners. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
file photo for reference
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