Whole Wheat Blueberry Muffins (Sugar Free - Splenda)
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 2 cups unsweetened applesauce
- 1 cup skim milk
- 1 cup Splenda granular, sugar substitute
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups frozen blueberries
directions
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- Pour batter into a greased muffin tins.
- Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
I love cooking and I especially love trying to find ways to make healthy, well rounded dishes that make me and my husband happy while on a budget. We have a dream to one day open up a luncheonette and gourmet deli in a small coastal town.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">