Whole Wheat "Very Berry Blueberry Muffins"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole wheat flour2 tsp baking powder3/4 tsp salt1/2 cup light margarine, softened 1-1 1/2 cups Splenda (more or less, depending upon personal preference)1/4 cup imitation honey (or regular honey)2 large eggs1 tsp vanilla1/2 cup nonfat milk1 cup fresh or frozen (thawed) blueberries
1. Place oven rack in top 1/3 of oven.
2. Preheat oven to 400°F.
3. Spray muffin pan with nonstick cooking spray, or line with muffin/cupcake cups.
4. Sift together flour, baking powder, and salt; set aside.
5. Beat softened margarine until creamy.
6. Gradually add Splenda and honey; beat until light and fluffy.
7. Add eggs, one at a time, beating until blended after each addition.
8. Stir in vanilla.
9. Alternately add in the flour mixture and milk, beginning and ending with flour mixture. Beat slowly until blended after each addition.
10. Fold in berries.
11. Spoon batter evenly into muffin pan. Bake 20-22 minutes. Remove from pan immediately and set aside to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user MS_AMKW.
2. Preheat oven to 400°F.
3. Spray muffin pan with nonstick cooking spray, or line with muffin/cupcake cups.
4. Sift together flour, baking powder, and salt; set aside.
5. Beat softened margarine until creamy.
6. Gradually add Splenda and honey; beat until light and fluffy.
7. Add eggs, one at a time, beating until blended after each addition.
8. Stir in vanilla.
9. Alternately add in the flour mixture and milk, beginning and ending with flour mixture. Beat slowly until blended after each addition.
10. Fold in berries.
11. Spoon batter evenly into muffin pan. Bake 20-22 minutes. Remove from pan immediately and set aside to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user MS_AMKW.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 4.6 g
- Cholesterol: 35.6 mg
- Sodium: 295.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
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