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Fat-Free, Sugar-Free, Cholesterol-Free, Blueberry Muffins! Recipe

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This recipe for Fat-Free, Sugar-Free, Cholesterol-Free, Blueberry Muffins! is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup blueberries (fresh or frozen)
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup Splenda granular sugar substitute
1/4 cup Egg Beaters egg substitute (equals 1 egg)
1/4 cup unsweetened applesauce
1/2 cup nonfat, skim milk
1 tablespoon Splenda (to top muffins, if desired)
Directions:
Directions:
Preheat oven to 400º.

Lightly spray muffin tin with non-stick spray. (If using paper muffin holders, spray the cups as well to prevent sticking). Wash and drain the blueberries and set aside. (If using frozen blueberries, thaw before using).

In a large bowl, sift flour, then add baking powder and the 1/3 cup Splenda. Mix the Egg Beaters, applesauce, and milk. Combine the wet mixture into the flour mixture. Stir just enough to blend (no need for an electric mixer). Gently fold in the blueberries.

Pour batter into the prepared muffin tin, filling each about 2/3 full. If desired, use the last tablespoon of Splenda to sprinkle on top of each muffin and bake for 17 minutes, or until tops are light brown.

Allow muffins to cool before removing them from the tin.
Personal Notes:
Personal Notes:
These muffins are perfect for diabetics, and for those of us just wanting to cut back on our sugar intake.

 

 

 

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