Reduced Sugar Blueberry Muffins |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One for the diabetics. I adapted this from a recipe on Splenda's web site. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
4 ounces unsalted butter or 4 ounces margarine, softened |
1 cup sugar substitute (splenda or similar) |
2 1/2 ounces honey |
2 large eggs |
1 teaspoon vanilla |
4 1/2 ounces skim milk or 4 1/2 ounces low-fat milk |
8 ounces fresh blueberries or 8 ounces frozen blueberries |
Directions:
1. Preheat oven to 350°F.
2. Line 12 to 14 muffin cups with paper liners.
3. Sift together flour, baking powder and salt; set aside.
4. Beat together butter or margarine, sugar substitute, and honey with an electric mixer until light and fluffy.
5. Add eggs one at a time beating well after each addition.
6. Stir in vanilla.
7. Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
8. Fold in berries.
9. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
10. Cool in pan 10 minutes on a wire rack.
11. Remove from pan.
12. Cool completely on wire rack.
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