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Light Blueberry Muffins Recipe

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This recipe for Light Blueberry Muffins, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. light buttermilk
1/2 cup butter, melted
2 egg substitutes
2 1/2 cups all purpose flour
1 c. Splenda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. fresh or dry-pack frozen blueberries

Directions:
Directions:
In small bowl, combine buttermilk. butter and egg substitute until blended. In large bowl combine flour, splenda,baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in a pre-heated 400 oven for 20 minutes or until tops are golden and wooden pick inserted comes out clean. Remove from pan.

Number Of Servings:
Number Of Servings:
Makes about 18 Muffins

 

 

 

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