Great recipe. I followed it exactly and I didn't find it too sweet. I am going out of town tomorrow to stay with family and will be making another batch to take wtih me because I know that they will all enjoy it. Thanks for posting this.
I nixed the honey and milk and used the full cup of splenda and subbed water. I used stone ground wheat flour (which made this batch so much better) and did half blueberries half apples because I didn't have enough blueberries. added cinnamon, and subbed low sodium salt (i shoulda used more salt than what I did... I love salt and don't usually use the low sodium stuff) i only used 6tbsp of butter to save 70 calories for the total batch calorie count. Wound up totaling 45 calories each- 15 muffins. They were pretty good. My little boy tore em up
Nice muffins,will make them again.Used 1/2 splenda and 1/2 sugar.
Yum! This recipe isn't anything new or fancy or uber-fantastic, but the muffins are definitely very good. I really like the use of honey in these. I added some raspberries to my muffins as a little addition, which I do not regret one bit. I substituted all of the margarine for applesauce as well, and they came out very very yummy.
Great recipe! Batter looks a little funny before adding the flour and milkk, but stick with it. Excellent results--can't tell they're sugar free!
This recipe is from the back of the Splenda box. These muffins are really good because they are big, filling and low calorie. They do not taste sugar free and the fat content is low too. www.splenda.com has some other good breakfast and dessert recipes too.
Was impressed with the lovely photo taken by Nora of these muffins and decided to try them today. I baked mine in paper lined muffin cups and they turned out perfect. You can't go wrong with a good blueberry muffin recipe....and I just found me another one!! Like the idea of using Splenda. Thanks so much Derf for sharing it with us.
For me these were just OK- I cook for a type 1 diabetic and nowadays they're taught to pay attention to carbs so the Splenda caught my eye. Truth be told, the sugar/carb content is just the same as it would be using regular sugar in this recipe.
I made this with whole wheat pastry flour that I purchased from a specialty food store. It inceases the fiber, therefore, it's even better for someone who is diabetic. The whole wheat pastry floud does help the recipe stay light and fluffy. Two thumbs up! The next time I make these, I will try to decrease the honey and add some strawberries to the recipe as well! This is a great recipe!