Guilt Free Blueberry Muffins

Submitted by Divalicious 808

"My husband and I love blueberry muffins. Here's a way to enjoy them without feeling too guilty about the fat and calorie count."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 10 muffins

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

directions

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!