“One for the diabetics. I adapted this from a recipe on Splenda’s web site.”
4ounces unsalted butter or 4ouncesmargarine, softened
1cupsugar substitute( Splenda or similar)
2 1/2 ounceshoney
4 1/2 ounces skim milk or 4 1/2 ounceslow-fat milk
8ounces fresh blueberries or 8ouncesfrozen blueberries
Preheat oven to 350°F.
Line 12 to 14 muffin cups with paper liners.
Sift together flour, baking powder and salt; set aside.
Beat together butter or margarine, sugar substitute, and honey with an electric mixer until light and fluffy.
Add eggs one at a time beating well after each addition.
Stir in vanilla.
Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
Fold in berries.
Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
Cool in pan 10 minutes on a wire rack.
Remove from pan.
Cool completely on wire rack.
“These are great!They bake up dense and moist — not spongy or odd-textured like some low fat, sugar free muffins.I will be making these often.”
“Better that most of the healthy recipes I have tried. Thanks for posting it.”
“I followed the directions to a T and was a little concerned as the mixture seemed a little heavy, but after baking for 30 minutes they came out of the oven looking, smelling and tasting delicious, the honey gives these muffins a lovely flavour. I got 12 large muffins.”
“I am very new at SF cookery.This is my second attempt at SF blueberry muffins and I no longer feel deprived…they are marvelous…light and “sweet”….they must be bad for me!Thank you so much for this….I will make it anytime I can obtain blueberries..they are fabulous!”