Name: Guilt Free Blueberry Muffins
Yield: 4 servings
Ingredients: 12 cup margarine; 1 cup Splenda granular, sugar substitute; 34 cup egg beaters pasteurized liquid egg-whites, divided (egg substitute, may be used); 2 cups whole wheat flour; 2 teaspoons baking powder; 12 teaspoon salt; 12 cup nonfat vanilla soymilk; 1 teaspoon vanilla extract; 2 cups fresh blueberries, tossed with; 1 tablespoon whole wheat flour; butter-flavored cooking spray

Servings: 4 persons

12 cup margarine
1 cup Splenda granular, sugar substitute
34 cup egg beaters pasteurized liquid egg-whites, divided (egg substitute, may be used)
2 cups whole wheat flour
2 teaspoons baking powder
12 teaspoon salt
12 cup nonfat vanilla soymilk
1 teaspoon vanilla extract
2 cups fresh blueberries, tossed with
1 tablespoon whole wheat flour
butter-flavored cooking spray

1
Preheat oven to 375F.
2
Beat margarine and Splenda until mixture is fluffy.
3
Add egg whites a 1/4 cup at a time.
4
In a separate bowl mix all dry ingredients and add to wet mixture in 3 parts alternating the soy milk till mix comes together.
5
Blend in vanilla extract.
6
Fold in the blueberries.
7
Using a 1/4 cup, measure out 10 muffins in a well greased 12 muffin tin.
8
Fill the two empty tins halfway with warm tap water.
9
Bake in preheated oven for 25 minutes or until a toothpick inserted comes out clean.
10
Cool slightly in pan, serve warm.
11
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Guilt Free Blueberry Muffins

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