Low Fat Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I found this on the back of a Splenda box. DH and I have switched to splenda for healthier eating. Wanted to save it here. Ingredients:
2 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 cup light margarine, soft |
1 cup low calerie artificial sweetener, splenda |
1/4 cup honey |
2 large eggs |
1 teaspoon vanilla |
1/2 cup 1% low-fat milk |
1 cup blueberries |
Directions:
1. Place oven rack in top 1/3 of oven.
2. Pre-heat to 400.
3. Line 12 muffin cups with liners and lightly spray liners with nonstick spray.
4. Sift together flour, baking powder and salt. Set aside.
5. Beat margarine at medium speed with mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy.
6. Add eggs one at a time, beating until blended after each addition.
7. Stir in vanilla.
8. Alternately add flour mixture and milk beginning and ending with flour. Beat at low speed until blended after each addition.
9. Fold in blueberries.
10. Spoon batter evenly into paper-lined muffin cups.
11. Bake 20-22 minutes or until golden brown.
12. Remove from pan immediately and cool on wire rack.
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