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Reduced Sugar Blueberry Muffins
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Description
I spent an entire day whipping up versions of this recipe until I got it just right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo!
Ingredients
- 1 cup Whole Wheat Flour
- ¼ cups Splenda
- 3 Tablespoons Brown Sugar, Not Packed
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- ½ cups Light Vanilla Soymilk
- ¼ cups Sugar-free Pancake Syrup
- ¼ cups Egg Substitute, Such As Original Egg Beaters
- 2 Tablespoons Light Whipped Butter Or Light Buttery Spread
- 2 Tablespoons No-sugar-added Applesauce (get Mott's Blueberry Delight If You Can Find It!)
- ½ teaspoons Vanilla
- 1 cup Blueberries
Preparation
Preheat oven to 400 degrees F.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well and set aside.
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 some butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl into 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!
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jelloshotz58 on 10.31.2011
If it contains brown sugar, how can it be sugar free? Really.