Low Fat/ Low Cal Blueberry Muffins (jordan Marsh)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup light margarine
• 1 cup splenda granular (sugar substitute)
• 3/4 cup egg beaters egg substitute (egg substitute)
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup skim milk
• 1 teaspoon vanilla extract
• 3 cups blueberries

Recipe

• 1 with the mixer on low speed, cream the butter and sugar together until fluffy.
• 2 add eggs one at a time and mix until well blended.
• 3 combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
• 4 add the vanilla extract.
• 5 fold in the blueberries by hand until well mixed into the batter.
• 6 grease the muffin tin well, including the top.
• 7 pile the batter high in each muffin cup.
• 8 bake in a preheated 375 degree oven for 25-30 minutes.
• 9 cool in pan before serving.