Melt in Your Mouth Muffins 4 SP

1 cup lowfat Buttermilk
1 Egg
1 egg white
2 Tablespoons + 1/2 tsp Psyllium Husks
2 cups Basic Muffin Mix
2 TablespoonsSoy Proteon Powder
1/2 C & H Sugar and Stevia Blend
2 tsp Vanilla Extract
1/2 tsp baking soda
1 cup water

Variations:
Jelly Muffins: Fill each muffin cup 1/3 full with batter and drop 1 teaspoon jelly from BULK recipe on top of batter. Then fill to 3/4 full with batter.
Cheese Muffins: Add 1 c of any of the following cheeses: Cheddar, Feta, Colby Jack, Swiss and 5 oz Goat Cheese grated to muffin mix before adding liquid ingredients,
Muffin w Brown Sugar Topping: Melt 1/4 c Splenda Brown Sugar Blend with 1/4 c "I Can't Believe It's Not Butter" spray in liquid form. Sprinkle over each muffin before baking.
Pineapple Muffins: Decrease milks to 1/3 cup each. Add 1 C crushed pineapple with juice to liquid ingredients before adding liquid to the Muffin Mix.
Craisin Pineapple: Add 1/3 c craisins and 1/3 c pineapple to liquid mixture.
Apricot Muffins: Add 3/4 cup chopped dried apricots to the liquid ingredients before adding the liquid to the Muffin Mix.
Banana Muffins: Add 1/4 t cinnamon and 1/4 t nutmeg to the Muffin Mix. Add 1 C Mashed Banana to the liquid ingredients before adding the liquid to the Muffin Mix
Blueberry Muffins: Add 3/4c well-drained blueberries to the liquid if using canned blueberries. If using frozen blueberries, thaw and add to the liquid ingredients before adding the liquid to the Muffin Mix.
Raspberry Muffins: Add 1 1/2 cup fresh or frozen raspberries to the liquid ingredients before adding the liquid to the Muffin Mix.
Blackberry Muffins: Add 1 cup fresh or frozen chopped blackberries to the liquid ingredients before adding the liquid to the Muffin Mix.
Cranberry: Add 2/3 c craisins to liquid ingredients before adding to the Muffin Mix.
Craisin/Apple: Add 1/3 c craisins with 1/2 cup chopped apple and blend with liquid ingredients. Add 1/4 t cinnamon and 1/4 t nutmeg to dry ingredients.
Bran Muffins: Add 1 c Fiber One Original Cereal ground into a flour to the dry ingredients. Add 1/4 t cloves, 1/4 t cinnamon to the recipe. Increase water another 1/4 c
Chocolate Chip Muffins: Add 2 1/2 oz of chocolate chips, and 1/3 c cocoa powder to dry ingredients. Decrease soy powder to 6 T. Omit psyllium husks.
Apple Walnut Muffins: Add 1 1/2 cups apples chopped (any type), and 1/2 c chopped walnuts to dry ingredients. Add 1/4 t cinnamon and 1/4 t cloves or nutmeg.
Apple Muffins: Add 3 c chopped apple to dry ingredients and 1/4 t cloves and 1/4 t cinnamon
Prune Muffins: Add 1/2 c chopped prunes to dry ingredients and 1/4 t cinnamon
Peanut Butter Flavored Muffins:Add 4 T of Peanut Butter Chips and 3 Tablespoons chopped salted peanuts; decrease psyllium to 5 1/2 t, and soy protein to 5.5 Tablespoons
Apple Raisin Muffins: 1 c chopped apple and 1/3 c raisins
Almond Flavored Muffins: Add 2 t Almond Flavoring and 1/2 cup chopped or diced almonds
Butterscotch Chips Muffins: Add 6 T Butterscotch Chips and 1/4 t cinnamon with1/4 t nutmet
Peppermint Chip Muffins: Add 6 T Chocolate Mint Chips and 2 t peppermint flavoring
Poppyseed Muffins: Add 1 T poppyseeds to dry ingredients prior to baking. Add 2 t almond or lemon extact to wet ingredients. Add a few drops yellow food ccoloring if you want a lemon colored muffin.
Pumpkin Muffins: Add 1 c canned pumpkin and 1 t Pumpkin Pie Spice, decrease water 1/4 c
Pumpkin Chocolate Chips Muffins: Add 4 T chocolate chips and 1 c canned pumpkin. Add 1 t pumpkin pie spice and decrease water 1/4 c
Cornmeal and Bacon Muffin: Add 1/2 c cornmeal and 5 T cooked and drained bacon bits to dry ingredients
Oat Bran Muffins: Add 3/4 c oat bran to dry ingredients. Add 1/4 t cinnamon and 1/4 t nutmeg.
Oats and Raisin Muffins: Add 1/2 c oatmeal and 1/4 c raisins. Add 1/4 t cinnamon and 1/4 t nutmeg

Preheat oven to 400 F. Spray muffin pans with non-stick cooking spray. Put Muffin Mix in a medium bowl. Add Psyllium husks and soy protein powder. Combine eggs and milks in a small bowl and add all at once to muffin mix. Stir until mix is just moistened, batter will be lumpy. Add water slowly. Fill muffin pans 3/4 full and bake 25 to 30 minutes or until golden brown. Cool before remaining from muffin pan. Can be frozen until ready to eat.

Makes 15 large muffins.