In my house, we love everything blueberry. Ilya eats at least 1 cup of blueberries every morning with her oatmeal. We drink blueberry milk. Our favorite book is "Blueberry Girl," so when I ran across this recipe in Hungry Girl 200 under 200 cookbook, I had to try it.
So, so so so so so good. 2 points a muffin (I made 8 out of the batter instead of 6), and they don't have too much sugar in them so I don't feel too bad about feeding them to Ilya.
Ingredients:
1 cup whole wheat flour
1 cup of 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 cup Splenda No Calorie Sweetener (granulated)
3 Tablespoons brown sugar
2 Tablespoons light whipped butter or light buttery spread, room temp.
2 Tablespoons no sugar added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 tsp baking powder
1/2 tsp. vanilla extract
1/4 tsp 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 thoroughly blended. Do not 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 an mix until completely blended. Then fold in blueberries.
Line a 6 cup muffin pan (or half a 12 cup pan) with baking liner (I don't recommend this) or spray (I recommend). 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, 3g fiber
These were sooooo tasty!
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