Makes 12 muffinsCalories 160 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ cup vegetable oil spread, softened
1 ⅓ cup Splenda® Granulated Sweetener
2 large eggs
1 teaspoon vanilla extract
⅔ cup 1% lowfat milk
1 cup fresh or frozen (thawed) blueberries
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
160
Total Fat
6g
Saturated Fat
2g
Cholesterol
30mg
Sodium
340mg
Total Carbs
21g
Dietary Fiber
1g
Sugars
2g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
Into a bowl, sift together flour, baking powder, and salt.
In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
Spoon batter evenly into prepared muffin cups. Bake for 20–22 minutes or until golden. Remove from pan immediately and cool on a wire rack.
