These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.
Ingredients:
nonstick cooking spray
2 tablespoons packed brown sugar (see tips)
¼ teaspoon ground allspice
1 ½ cups all-purpose flour
½ cup quick-cooking rolled oats
1 tablespoon baking powder
½ teaspoon salt
¾ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
¼ cup honey
3 tablespoons neutral oil, such as canola or avocado
¾ cup fresh or frozen blueberries
Directions:
Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.
