Big Fat blueberry muffins Pg. 26

Ingredients:

• 1 cup whole wheat flour
• 1 cup fresh blueberries
• 1/2  cup light vanilla soy milk
• 1/4  cup sugar-free pancake syrup
• 1/4 cup fat-free liquid egg substitute
• 1/4 splenda no calorie sweetener
• 3 tablespoons brown sugar
• 2 tablespoons light whipped butter or light buttery spread, room temperature
• 2 tablespoons no-sugar-added applesauce
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

Preheat oven to 400 degrees

In a medium mixing bowl, combine flour, splenda, brown sugar, baking powder, and salt, stirring until mixed well.

In a large mixing bowl, combine soy milk, syrup, egg substitute, butter, applesauce, and vanilla extract.  Using an electric mixer or a whisk, mix until throughly blended.  Don't worry if butter bits do not break up completely.

Add dry ingredients in the first mixing bowl to wet ingredients in the large mixing bowl and mix until completely blended.  Then fold in blueberries.

Line a 6-cup pan ( or half a 12-cup pan) with baking liners and/or spray with nonstick spray.
Evenly distribute batter among the 6 cups.

Bake in the oven for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts:

Makes 6 servings

• 137 calories
• 2.25 g fat
• 269 mg sodium
• 26.5 carbs
• 3 g fiber
• 7.5 g sugars
• 4 g protein

Rating: ***

Notes:
I doubled the batter to make a dozen muffins for a quick snack. I lined my muffin pan which was a bad idea, the paper stuck, so I do not recommend it, save the liners for cupcakes. The picture above is from my second batch where I replaced the blueberries with raspberries.