Makes 12 muffins Calories 190 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Stevia Sweetener
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
⅔ cup Splenda® Stevia Sweetener Jar
2 large eggs
1 teaspoon vanilla extract
½ cup 1% lowfat milk
½ cup nonfat plain Greek yogurt
1 cup fresh or frozen (thawed) blueberries
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
190
Total Fat
11g
Saturated Fat
1.5g
Cholesterol
30mg
Sodium
210mg
Total Carbs
28g
Dietary Fiber
1g
Sugars
2g
Added Sugars
0g
Protein
5g
Instructions
Preheat oven to 375°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Sift together flour, baking powder, baking soda, and salt into a bowl.
In another bowl using an electric mixer, blend oil, eggs, and Splenda Stevia Sweetener until combined. Mix in vanilla extract.
Add eggs one at a time, beating until blended after each addition. Mix in vanilla extract.
Add about half of flour mixture; beat on low speed until blended. Add milk and blend on low; then add remaining flour mixture and mix just until blended.
Mix in Greek Yogurt.
Fold in blueberries. Spoon batter into prepared muffin pan.
Bake for 20–22 minutes or until golden. Remove muffins from pan and cool on a wire rack.
