1 1/3 c. all-purpose flour
1 c. oats (quick or old-fashioned)
1/4 c. brown sugar substitute or brown sugar
1 tbsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1 c. skim milk
1/4 c. egg substitute or 1 egg, beaten
3 tbsp. vegetable oil
1 c. fresh or frozen blueberries

Heat oven to 425 degrees. Spray 12 medium muffin cups with vegetable oil, cooking spray or paper liners. Combine dry ingredients. Add milk, egg and oil; stir just until dry ingredients are moistened. Fold in blueberries. Fill muffin cups 2/3 full. Bake 25-30 minutes or until light golden brown. 1 muffin=124 calories.

Diabetic Exchanges: 1 bread, 1 fat, 1/2 fruit.