Tasty, low-fat and low-sugar 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
- Preheat oven to 350°F (175°C). Line 10 muffin cups with paper liners.
- Sift together flour, baking powder, salt, set aside.
- 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.
- 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.
Nutritional Information Per Serving (1/10 of recipe; 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 and photograph 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.