This is a great moist muffin with half of the sugar replaced by Splenda. This helps to reduce the carbohydrates and calories of the muffins.
1/2 cup margarine, softened 1/2 cup Splenda 1/2 cup sugar 1/4 cup honey 2 large eggs 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/2 cup fat-free milk 2 cups flour 1 cup fresh or unthawed frozen blueberries
Preheat oven to 325 degrees.
Spray muffin pans with cooking oil spray. In a large bowl, combine margarine, Splenda, sugar, and honey. Beat until smooth. Add eggs, salt, cinnamon, nutmeg, and baking powder. Beat until blended. Add milk and beat until smooth. Add flour and mix just until blended. Gently stir in blueberries.
Spoon batter into muffin pans, filling pans 3/4 full. Bake 15 minutes if using very small muffin pans or 20 - 25 minutes if using regular sized muffin pans. Bake until lightly brown.
Makes 12 regular sized muffins or 36 small muffins.
Nutritional Information per regular sized muffin: Calories 215 Fat, gm. 8 Protein, gm. 3 Carb. gm. 33 Cholesterol, mg. 30 Fiber, gm. 1.0
Note: The soft flexible muffin pans used to bake these muffins, featured on the morning news program, are made from silicone (SiliconeZone ). They can be used to bake in ovens at temperatures up to 428 degrees. The best feature is that the muffins pop right out without sticking. They can be purchased from kitchen specialty stores or the pans are available from the following web site.
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