I promised you yesterday that I would share the recipe for the delicious blueberry muffins I made for breakfast yesterday. I know they are yummy the second day because I just had one for breakfast. I am impressed with how moist they are because sometimes muffins made with wheat flour can be dry. This cookbook has some really delicious but healthy recipes. I have this copy on loan for the summer from my daughter Megan, but I am thinking it would be worth buying my own copy.
BIG FAT BLUEBERRY MUFFINS
1 cup whole wheat flour
1 cup fresh blueberries (I used frozen)
1/2 cup light vanilla soy milk
1/4 cup sugar free pancake syrup
1/4 cup fat free egg substitute (I used two eggs)
1/4 cup granulated Splenda
3 TBSP. brown sugar (I used Splenda brown sugar)
2 TBSP. light whipped butter or buttery spread (I substituted flax seed for some of the butter.)
2 TBSP. no sugar added applesauce
1 1/2 teas. baking powder
1/2 teas. vanilla extract
1/4 teas. salt
Preheat oven to 400 degrees.
In a medium mixing bowl,combine wheat flour, Splenda, brown sugar, baking powder and salt. Stir until mixed.
In a large mixing bowl, combine soymilk, syrup, eggs, butter, applesauce, and vanilla extract. Using an electric mixer or whisk, mix until thoroughly blended. Do not worry if butter bits do not break up completely.
Add dry ingredients to the wet ingredients in the large mixing bowl and mix until completely blended. Fold in the blueberries.
Evenly distribute batter into six muffin cups lined with papers or sprayed with Pam ( I sprayed mine and they came out great.)
Bake in the oven for about 22 minutes, until a toothpick inserted in the center comes out clean. Enjoy!
One muffin…137 calories and 2.25 grams fat.
CHEW ON THIS……..
Shocker alert! Besides the berries, a Starbucks blueberry muffin is stuffed with around 500 calories and 19 grams of fat. Ahhhhhh!