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This recipe, when compared to a traditional blueberry muffin, represents a 37% reduction in carbohydrates, a 35% reduction in calories, a 39% reduction in fat and a 84% reduction in sugars!

Blueberry Corn Muffins

1 3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup SPLENDA® Granular
1/2 cup unsalted Butter, softened
1/3 cup egg substitute
2 teaspoons vanilla extract
1 cup buttermilk
1 cup blueberries (frozen or fresh)

1. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
2. Blend dry ingredients together in a medium sized mixing bowl. Set aside.
3. Blend butter in a mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated oven 20 to 25 minutes or until done.

Makes 10 servings.

Nutrients Per Serving:
Total Calories 210, Calories From Fat 90, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 3 g, Protein 5 g.

Exchanges Per Serving: 1 1/2 starch, 2 fat.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.