Muffins, Sour Cream Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Cups Heart Smart Bisquick1/4 C Splenda1/2 C Splenda with Fiber1/2 Cup Egg beaters1 Cup Daisy Light Sour Cream1 Cup Blueberries, fresh or frozen unsweetened
In a large bowl, combine the biscuit mix and sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
Fill greased muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUDSTERF.
Fill greased muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUDSTERF.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 2.9 g
- Cholesterol: 6.7 mg
- Sodium: 208.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.9 g
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