Sugar-Free Blueberry Muffins
Ingredients:
1 cup blueberries
2 teaspoons baking powder
1/3 cup olive oil
1 cup Splenda Granular
2 cups flour
1/4 cup honey
1/2 cup skim milk
3/4 teaspoon salt
Egg substitute equal to two eggs
1 teaspoon vanilla
Directions:
Sift flour, powder and salt. In another bowl, beat oil, Splenda and honey with electric mixer until fluffy. Beat in egg substitute, one-half at a time. Add vanilla. Alternately stir in flour and milk. When blended, fold in blueberries. Spoon batter into paper lined baking cups. Bake until golden, about 25 minutes, at 350-degrees. Cool in pan ten minutes before removing.
Recipe makes ten servings.
Nutritional information per serving:
Calories: 180
Fat: 4.5g (with real eggs - under 2g with egg substitute)
Protein: 4g
Carbohydrate: 30g
Sodium: 350mg
