Diabetic Oatmeal Blueberry Muffins Food

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. 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 until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

DIABETIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

OATMEAL BLUEBERRY MUFFINS

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

DIABETIC OATMEAL BLUEBERRY MUFFINS

Steps:

• 1. Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl, make a well in center of mixture.
• 2. Combibe milk,egg, and oil; add to dry ingrediants, stirring just until moistened. gently fold in blueberries.
• 3. spoon batter in muffin pans coated with cookin spray, filling 2/3 full. sprinkle cinnamon over muffins, and bake at 450f for 20 to 25 minutes or until lightly browned ummmmmm