Things You'll Need:
- 2 c all pupose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 c softened light margarine
- 1 c Splenda sugar substitute
- 1/4 c honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 c 1% milk
- 1 c thawed frozen blueberries
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Step 1
Preheat oven to 400 'F
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Step 2
Line muffin pan with 12 paper liners. Lightly mist with cooking spray.
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Step 3
Sift together flour, baking powder, and salt- set aside.
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Step 4
Beat margarine at medium speed until creamy. Gradually add in Splenda & honey- beat until it has a fluffy texture. Add in eggs one at a time, beating until well blended. Stir in vanilla. Alternatively add flour mixture and milk, starting and ending with the flour mixture. Beat at low speed until blended after each addition. Fold in berries.
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Step 5
Bake 20-22 minutes. Remove muffins from pan immediately- cool on wire racks.













Comments
BellyBuster said
on 5/27/2008 I make blueberry muffins and use cinnamon stevia as the sweetener. At my diet clinics we use Wisdom brand liquid because it has a 0 glycemnic index unlike other sweeteners and honey. I replace the milk with soymilk to save on carbs and fat content and I use applesauce to keep them moist (no oil). Since I am allergic to wheat, I use a packet of high-protein oatmeal and a packet of our vanilla creme pudding mix from the diet clinic to replace the flour and that saves on carbs too. One tip--make them in the tiny tins adn you will feel like you are getting more bahg for your buck!
Chaddy said
on 12/10/2007 One thing, however, you may wish to add that this is also "reduced sugar" because as my Mother always reminds me, honey is exactly the same thing!
Chaddy said
on 11/26/2007 Being a diabetic, myself with a Mother who is diabetic and has a real sweet tooth this was extremely helpful!