Blueberry Corn Muffins

This recipe, when compared to a traditional blueberry muffin, represents a 37% reduction in carbohydrates, a 35% reduction in calories, a 39% reduction in fat and an 84% reduction in sugars.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup Splenda Granular
• 1/2 cup unsalted butter, softened
• 1/3 cup egg substitute
• 1/2 tsp vanilla extract
• 1 cup buttermilk
• 1 cup blueberries (frozen or fresh)

Directions

1. Preheat oven to 350°F (175°C)
2. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
3. Blend flour, cornmeal, baking powder, baking soda, salt and splenda together in mixing bowl.
4. Beat butter in separate bowl until light and fluffy.
5. Add egg substitute slowly and mix until butter forms small lumps. Add vanilla and buttermilk and mix well.
6. Combine the dry ingredients to butter bowl in three batches. Mix well.
7. Fold blueberries gently into batter.
8. Scoop batter into prepared muffin cups, filling the cups to the top.
9. Bake for 20 to 25 minutes or until golden brown.
10. Cool in pan or on wire rack and serve warm.

Food Exchanges: 1 1/2 Starches, 2 Fats

Recipe and photograph courtesy of Splenda, Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.