Guilt Free Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My husband and I love blueberry muffins. Here's a way to enjoy them without feeling too guilty about the fat and calorie count. Ingredients:
1/2 cup margarine |
1 cup splenda granular, sugar substitute |
3/4 cup egg beaters pasteurized liquid egg-whites, divided (egg substitute, may be used) |
2 cups whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup nonfat vanilla soymilk |
1 teaspoon vanilla extract |
2 cups fresh blueberries, tossed with |
1 tablespoon whole wheat flour |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 375°F.
2. Beat margarine and Splenda until mixture is fluffy. Add egg whites a 1/4 cup at a time.
3. In a separate bowl mix all dry ingredients and add to wet mixture in 3 parts alternating the soy milk till mix comes together. Blend in vanilla extract.
4. Fold in the blueberries. Using a 1/4 cup, measure out 10 muffins in a well greased 12 muffin tin. Fill the two empty tins halfway with warm tap water. Bake in preheated oven for 25 minutes or until a toothpick inserted comes out clean.
5. Cool slightly in pan, serve warm. Enjoy!
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