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Blueberry Muffins

This recipe can be multiplied by 2. Muffins will keep for 24 hours in a
plastic bag.
I don’t like the way they freeze but they can be frozen.

3 tablespoons Promise Buttery Spread
1/2 cup Splenda
1/4 cup egg substitute
2 tablespoons non-fat yogurt
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup non-fat buttermilk
1/2 cup blueberries

1. Preheat oven to 375 degrees F.

2. Using a whisk, cream together the Promise Buttery Spread , egg substitute and Splenda until smooth. Add the yogurt and vanilla extract while whisking.

3. 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, blending until smooth. As soon as the mixture is well blended, stop.

4. Gently fold the blueberries into the batter. Do not over mix. Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Makes 6 servings.

Per serving (1 muffin): 174 calories, 5g fat (1g saturated fat), 27g carbs, 1g fiber, 4g protein, 0mg cholesterol, 347mg sodium

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