Ingredients
- 12 cup margarine
- 1 cup Splenda granular
- sugar substitute
- 34 cup egg beaters pasteurized liquid egg-whites
- divided (egg substitute
- may be used)
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 12 cup nonfat vanilla soymilk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- tossed with
- 1 tablespoon whole wheat flour
- butter-flavored cooking spray
Instructions
- Preheat oven to 375F.
- Beat margarine and Splenda until mixture is fluffy.
- Add egg whites a 1/4 cup at a time.
- In a separate bowl mix all dry ingredients and add to wet mixture in 3 parts alternating the soy milk till mix comes together.
- Blend in vanilla extract.
- Fold in the blueberries.
- Using a 1/4 cup, measure out 10 muffins in a well greased 12 muffin tin.
- Fill the two empty tins halfway with warm tap water.
- Bake in preheated oven for 25 minutes or until a toothpick inserted comes out clean.
- Cool slightly in pan, serve warm.
- Enjoy!
← Back to all recipes