Blueberry Muffins - 32g Carbs, 1g Fiber, 9g Sugar
From www.splenda.com
Makes: 10 servings
Preparation Time: 15 minutes
Baking and Cooling Time: 40 minutes
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) light margarine, softened
1 cup SPLENDA No Calorie Sweetener, Granular
1/4 cup honey **Note
2 whole large eggs
1 tsp vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen
1. PREHEAT oven to 350 degrees F. Line 10 muffin cups with paper liners.
2. SIFT together flour, baking powder, and salt, set aside.
3. BEAT together margarine, SPLENDA Granular, and honey with an
electric mixer until light and fluffy. Add eggs one at a time beating
well after each addition. Stir in vanilla. Alternately stir in flour
mixture and milk, beginning and ending with flour mixture. Fold in
berries.
4. SPOON batter into paper lined muffin cups, and bake until golden
brown and a toothpick inserted comes out clean, about 25-30 minutes.
Cool in pan 10 minutes on a wire rack. Remove from pan. Cool
completely on wire rack.
Nutrition Information per Serving
Serving Size: 3 oz muffin
190 Calories, 50 Calories from Fat, 5g Total Fat, 1g Saturated Fat,
45mg Cholesterol, 270mg Sodium, 32g Total Carbs, 1g Dietary Fiber,
9g Sugar, 4g Protein
Exchanges Per Serving: 2 Starch, 1 Fat
This recipe, when compared to a traditional recipe, has a 17%
reduction in calories, a 28% reduction in carbohydrates and a
62% reduction in sugars!
**Note: Consider using the artificial honey instead but remember
the digestive problems it may cause. Take care, Gloria