Guilt Free Blueberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup margarine
• 1 cup splenda granular, sugar substitute
• 3/4 cup egg beaters pasteurized liquid egg-whites, divided (egg substitute, may be used)
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup nonfat vanilla soymilk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries, tossed with
• 1 tablespoon whole wheat flour
• butter-flavored cooking spray

Recipe

• 1 preheat oven to 375°f.
• 2 beat margarine and splenda until mixture is fluffy. add egg whites a 1/4 cup at a time.
• 3 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.
• 4 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.
• 5 cool slightly in pan, serve warm. enjoy!