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Blueberry Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2.

Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

3 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1/4 cup	egg substitute
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
1 1/2 cups	all purpose white flour
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 cup	non-fat buttermilk
1/2 cup	blueberries

Preheat oven to 375°F.

Using a whisk, cream together the reduced-fat spread and Splenda® until smooth. Add the egg substitute, yogurt and vanilla extract while whisking.

Place the flour, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk 1/2 cup at a time blending after each until smooth. As soon as the mixture is well blended, stop.

Gently fold the blueberries into the batter. Do not over mix.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Nutrition Facts

Serving size: 1 muffin | Servings 6

Calories 174 | Calories from Fat 45

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (5%)

Monounsaturated Fat g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 347 mg (14 %)

Total Carbohydrates 27g (9%) | Sugars g

Dietary Fiber 1g (4%) | Protein 4g

Vitamin A 8% | Vitamin C 3 % | Calcium 9% | Iron 10%

Vitamin K mcg  | Potassium  mg | Magnesium  mg