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Categories:
whole wheat flour blueberries light vanilla soymilk sugar egg substitute Splenda brown sugar light butter sugar baking powder vanilla extract salt
Viewed: 17 - Published at: 5 years agoIngredients
- 1 cup whole wheat flour
- 1 cup blueberries
- 1/2 cup light vanilla soymilk
- 1/4 cup sugar-free syrup
- 1/4 cup fat free egg substitute (like Original Egg Beaters)
- 1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
- 3 tablespoons brown sugar (not packed)
- 2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
- 2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Method
- Preheat oven to 400 degrees.
- In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
- In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
- Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
- Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
- Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
