TASTY TUESDAY

Blueberry Muffins (with Splenda)


Ingredients:

2 cups all-purpose flour
2 teaspoons of baking powder
3/4 teaspoon of salt ( I left this out...I have been trying to reduce extra sodium in my diet)
1/2 cup light margarine or unsalted butter (1 stick) softened
1 cup SPLENDA; No Calorie Sweetener, Granulated
1/4 cup honey
2 large eggs
1 teaspoon of vanilla extract
1/2 cup 1% or skim milk
1 cup fresh or frozen blueberries; thawed.  ( I used Dole frozen blueberries.  They were so delicous, juicy and plump!)

How to make:

1. Place oven rack in top 1/3 of oven.
2. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners.  Lightly spray liners with nonstick cooking spray.
3. Sift together flour, baking powder and salt. Set aside
4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA and honey, beating until light and fluffy.  Add eggs one at a time, beating until blended after each addition. Stir in vanilla.  Alternately add flour mixture and milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Fold in blueberries.
5.  Spoon batter evenly into paper-lined muffin cups. Bake 20-22 minutes or until golden.  Remove from pan immediately and cool on wire rack. 

*Note: to freeze muffins, wrap in heavy duty alumimum foil or play in a zip top freezer bag. Freeze up to 3 months

Nutritional Information per serving: 1 muffin
Calories 160, Calories from fat 40, Total Fat 4.5g, Saturated fat 1g, Cholesterol 35mg, Sodium 230mg, Total Carbs 26g, Dietary Fiber 1g, Sugars 7g, Protein 4g
Exchanges per serving:  1 1/2 Starches, 1 Fat

*Note sodium can be reduced by omitting salt, and using reduced sodium margarine or butter.  Also, you could add fiber by using whole wheat flour instead of all-purpose. 

These will not have the normal creamy batter consistency.  They will be more like a thick cake batter.  They will have a cakey consistency when they are cooked.  I made mine last Wednesday and have kept them in a tupperware container.  They are still very moist and delicious! I hope you all enjoy.
**Sorry no pictures today. Our connection is super slow and will not upload...if I get a chance tonight I will try again!**