By M&A's on December 30, 2008
"This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin."
Serving Size: 1 (86 g)
Servings Per Recipe: 18
"Very fast and easy! Just the recipe to use up the blueberries I threw in the freezer last summer. I bake very little because I try to avoid sweets, so was thrilled to find this great recipe. No fat in it at all! Finally something my husband and I can take in lunch bags and not feel guilty. Thanks! I made 21 muffins using the "large" size muffin papers and reduced backing time by a minute or 2 as they were slightly smaller. 18 muffins would be good-sized ones - I would have needed the "extra-large" muffin papers."