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.
- 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)
- Preheat oven to 350°F (175°C)
- Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
- Blend flour, cornmeal, baking powder, baking soda, salt and splenda together in mixing bowl.
- Beat butter in separate bowl until light and fluffy.
- Add egg substitute slowly and mix until butter forms small lumps. Add vanilla and buttermilk and mix well.
- Combine the dry ingredients to butter bowl in three batches. Mix well.
- Fold blueberries gently into batter.
- Scoop batter into prepared muffin cups, filling the cups to the top.
- Bake for 20 to 25 minutes or until golden brown.
- Cool in pan or on wire rack and serve warm.
Food Exchanges: 1 1/2 Starches, 2 Fats
|Nutritional Info (per serving):|
|Makes 10 Servings|
|Calories from Fat:||90|
Recipe and photograph courtesy of Splenda, Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.