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Blueberry Muffins

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) light margarine, softened
1 cup Splenda® Granular
1/4 cup honey
2 whole large eggs
1 teaspoon vanilla extract
1/2 cup skim milk
1 cup blueberries, fresh or frozen

1. Preheat oven to 350*F (175*C). Line 10 muffin cups with paper liners.
2. Sift together flour, baking powder, salt, set aside.
3. Beat together margarine, Splenda® Granular, 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.
4. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.

Makes 10 servings.

Nutrition Information Per Serving: Serving Size 3 g, Calories 180, Carbohydrates 30 g, Protein 4 g, Dietary Fiber < 1 g, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 350 mg.

Recipe courtesy of Splenda®.

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.