Blueberry Corn Muffins - 26g Carbs, 2g Fiber, 3g Sugar
From www.splenda.com
Makes 10 muffins
Preparation Time: 10 minutes
Bake Time: 20-25 min.
1 3/4 cup All Purpose Flour
1/2 cup Yellow Cornmeal
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup SPLENDA Granular
1/2 cup Unsalted Butter, softened
1/3 cup Egg Substitute
2 tsp Vanilla
1 cup Buttermilk
1 cup Blueberries (frozen or fresh)
1. Preheat oven to 350 degrees F. Spray a muffin pan with nonstick
spray or line muffin cups with paper liners.
2. Blend dry ingredients together in a medium sized mixing bowl.
Set aside.
3. Blend butter in a mixing bowl until light and fluffy. Add egg
substitute slowly. Scrape sides and continue to mix until butter
forms small lumps. Add vanilla and buttermilk. Mix well. Add dry
ingredients in three batches. Mix well and scrape the sides of
the bowl after each addition.
4. Fold blueberries gently into batter. Scoop batter into prepared
muffin cups, filling cups to the top. Bake in preheated oven
20-25 minutes or until done.
Nutrition Information Per Serving:
210 Total Calories, 90 Calories From Fat, 10g Total Fat,
6g Saturated Fat, 25mg Cholesterol, 250mg Sodium, 26g Total Carbs,
2g Dietary Fiber, 3g Sugars, 5g Protein
Exchanges Per Serving: 1 1/2 starch, 2 fat
This recipe, when compared to a traditional blueberry muffin,
represents a 37% reduction in carbohydrates, a 35% reduction
in calories, a 39% reduction in fat and a 84% reduction in sugars!