Whole Wheat "Very Berry Blueberry Muffins"

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Whole Wheat "Very Berry Blueberry Muffins" calories by ingredient


Introduction

Some minor alterations to an original Splenda recipe. Some minor alterations to an original Splenda recipe.
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    2 tsp baking powder
    3/4 tsp salt
    1/2 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 eggs
    1 tsp vanilla
    1/2 cup nonfat milk
    1 cup fresh or frozen (thawed) blueberries

Directions

1. Place oven rack in top 1/3 of oven.
2. Preheat oven to 400F.
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.