Ingredients
-
1
-
2
-
1/2
-
1
-
2
-
1/4
-
1/2
-
3/4
-
2
-
1
-
-
-
-
-
Directions
Blueberry Muffins (With Splenda),These muffins are very good!! (I find Splenda fine to cook with but sweeter than what we are used to, so I usually cut the quantity back to our taste, sometimes a quarter less, sometimes in half.),Followed to the letter. Very dry, poor texture. Will not make it again :-(,I nixed the honey and milk and used the full cup of splenda and subbed water. used stone ground wheat flour (which made this batch so much better) and did half blueberries half apples because I didn’t have enough blueberries. added cinnamon, and subbed low sodium salt (i shoulda used more salt than what I did… I love salt and don’t usually use the low sodium stuff) i only used 6tbsp of butter to save 70 calories for the total batch calorie count. Wound up totaling 45 calories each- 15 muffins. They were pretty good. My little boy tore em up
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Steps
|
1
Done
|
Sift Flour,Baking Powder and Salt Together. |
|
2
Done
|
in Another Bowl, Beat Margarine, Splenda Granular and Honey With Electric Mixer Until Fluffy. |
|
3
Done
|
Beat in Eggs One at a Time, Add Vanilla. |
|
4
Done
|
Alternately Stir in Flour and Milk. |
|
5
Done
|
When Blended, Fold in Berries. |
|
6
Done
|
Spoon Batter Into Paper Lined or Greased Muffin Cups. |
|
7
Done
|
Bake Until Golden in a Preheated Oven at 350f Degrees For About 25 to 30 Minutes. |
|
8
Done
|
Cool in Pan 10 Minutes Before Removing. |
