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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.Pat Byble, Springhill, West Virginia Ingredients:
1/2 cup reduced-fat margarine |
sugar substitute equivalent to 1 cup sugar |
2 eggs |
1/4 cup honey |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup 2% milk |
1 cup fresh or frozen blueberries |
Directions:
1. In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries.
2. Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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