protein muffinsSubmitted by: KTTULIP
1 cup whole wheat stone ground flour
1+ cup protein powder
2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 cups fresh blueberries
2/3 cup splenda
1/2 cup fat-free sour cream
1 cup fat-free skim milk
2 large eggs
3 tsp vanilla
In a separate bowl, beat together splenda, eggs, and vanilla until blended.
Add sugar mixture and sour cream and milk to the dry ingredients. Mix until moistened.
Gently stir in the blueberries. Scoop into muffin tins.
Bake for 15-20 minutes at 350 degrees
Serving Size: 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KTTULIP.