* 1/2 cup reduced-fat stick margarine, softened * Sugar substitute equivalent to 1 cup sugar * 2 eggs * 1/4 cup honey * 1 teaspoon vanilla extract * 2 cups all-purpose flour * 2 teaspoons baking powder * 1/4 teaspoon salt * 1/2 cup 2% milk * 1 cup fresh or frozen blueberries*
SERVINGS 12 CATEGORY Dessert PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS
In a mixing bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries. Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. This recipe was tested using Imperial 1/3 less fat stick margarine. Editor's Note: If using frozen blueberries, do not thaw before adding to batter. This recipe was tested with Splenda No Calorie Sweetener.
NUTRITIONAL INFO
Nutritional Analysis: One muffin equals 171 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 192 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
