Blueberry Oatmeal Muffins (Diabetic & Glycemic Index Friendly)

1 cup unbleached flour

3/4 cup whole wheat flour (I used King Arthur White Whole Wheat)

1 tbs baking powder

1/2 tsp salt

1/3 cup sugar

1/3 cup Splenda

1 egg, beaten

1/3 cup butter, melted (1/3 cup is about 5 tbs plus 1 tsp)

1 cup milk

3/4 cup rolled oats (you know, oatmeal)

1 1/2 cup blueberries (if you use frozen, don’t defrost them first)

Preaheat your oven to 400. Sift the first 4 ingrdeients together. Stir in the egg, butter and milk, until just blended. Fold in your oats and blueberries. Either used paper lined muffin tins or grease the tins well. Bake approximately 20 minutes.

Makes 12 good sized muffins.

The original recipe comes from an out of print cookbook I picked up at the used book store last week called Granny’s Muffin House. It has a ton of both sweet and savory muffin recipes that already call for less sugar and more whole grains. I adapted it a bit more by adding whole grain flour plus cutting the sugar in half by using half Splenda. I think the sugar could be cut some more, but I wouldn’t use more whole grain flour that I did in this batch.

Granny’s Muffin House is available through the Amazon ZShop. For a penny. Grab one!


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