Sugar Free Sour Cream Muffins

1. 1

   Preheat oven to 400F.

2. 2

   Grease a muffin pan, or use muffin papers.

3. 3

   1.

4. 4

   Beat eggs then gradually add Splenda 2.

5. 5

   Slowly add oil and vanilla, beating well.

6. 6

   3.

7. 7

   Sift dry ingredients in a separate bowl.

8. 8

   4.

9. 9

   Add the dry ingredients and sour cream alternately to the egg mixture.

10. 10

    Beat well after each addition.

11. 11

    5.

12. 12

    Gently fold in the fruit.

13. 13

    I use blueberries mostly.

14. 14

    Mixed fruit works great, too.

15. 15

    Bake 18 20 minutes in the 400F oven.

16. 16

    The muffins will be light in color.

* Per serving · 4 servings · Values may vary.

No additional tips available.