Diabetic Oatmeal Carrot Muffins

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Diabetic Oatmeal Carrot Muffins

 

Number of Servings: 12

Serving Size: 1 muffin

 

Name Measure Weight

1 cup low-fat (1%) buttermilk

1 cup quick-cooking or old-fashioned rolled oats

1/2 cup carrot,coarsely grated

1/4 cup brown sugar

1/4 cup reduced-calorie corn oil

1/4 cup egg substitute

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup raisins

 

1 In large bowl, pour buttermilk over oats; stir to mix. Cover and let

stand for 2 hours or refrigerate overnight.

2 Cream together brown sugar, margarine or oil, and egg; stir into oat

mixture and add carrots.

3 Sift together flour, sugar, baking powder, salt and baking soda. Stir

into batter just until moistened, then add raisins.

4 Spoon into muffin cups coated with nonstick cooking spray, filling almost

to the top. Bake at 400 degrees F. for 20-25 minutes.

5 Let stand 2 minutes before removing from cups.

 

 

Exchanges Per Serving

 

1 Starch

1 Fruit

1/2 Fat

 

Amount per serving

Calories 151; Calories From Fat 27;Total Fat 3 g; Saturated Fat 1 g

Cholestrol 1 mg;Sodium 309 mg;Total Carbohydrate 27 g; Dietary Fiber 1

g

Sugars;Protein 4 g

 

Jenn B aka Mom2Sam and Tiny

1recipes_galore2007-Diabetic

1Recipes_Galore2007-Desserts

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