Big Fat Blueberry Muffins

Big Fat Blueberry Muffins

Ingredients: 1 cup whole-wheat flour
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp brown sugar (not packed)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
1⁄2 cup light vanilla soymilk
1⁄4 cup sugar-free pancake syrup
1⁄4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. vegetable oil spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce (get Mott’s Blueberry Delight if you can find it!)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 400 degrees. In a medium bowl, combine flour, Splenda, brown sugar, baking powder, and salt, stirring until mixed well. In another large bowl, combine soymilk, syrup, egg substitute, oil spread, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. Add dry ingredients to wet ingredients in large mixing bowl and mix until completely blended. Then fold in 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. Bake in the oven for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

MAKES 6 SERVINGS
PER SERVING (1 muffin): 137 calories, 2.25g fat, 26.5g carbs, 3g fiber, 4g protein