Splenda Blueberry MuffinsSubmitted by: GMRKITTY
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup light margarine, softened
1 cup Splenda
1/4 cup honey
2 large eggs
1 tsp vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed
2. Preheat oven to 400*F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
3. Sift together flour, baking powder, and salt. Set aside.
4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, begining and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
5. Spoon batter evenly into paper-lined muffin cups. Bake 20-22 minutes or until golden. Remove from pan immediately and cool on wire rack.
Note: To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top freezer bag. Freeze up to 3 months.
Number of Servings: 12
Recipe submitted by SparkPeople user CORRELLIANKITTY.