"This recipe was modified to make it more healthy, and it still tastes wonderful!"
1 3/4 cups
whole wheat flour
1 cup Splenda granular or 1 cup
other artificial sweetener
1 1/2 cups
1 cup fresh blueberries or 1 cup
Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.