BLUEBERRY MUFFIN
Ingredients:
1 cup whole-wheat flour
1 cup frozen blueberries
1/2 cup non fat milk soy milk
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute
1/4 cup Granulated Splenda
3 tbsp. Splenda brown sugar
3 tbsp. no-sugar-added applesauce
1 1/2 tsp. baking powder
1/2 tsp. vanilla extract
Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, and baking powder. Mix well. In a separate, large mixing bowl, combine milk, syrup, egg substitute, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 6-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Makes about 6 muffins
