Blueberry Muffins

By Hklbrries

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup (1 stick) light margarine, softened
• 1 cup Splenda, granular
• 1/4 cup honey
• 2 whole large eggs
• 1 tsp vanilla
• 1/2 cup skim milk
• 1 cup blueberries, fresh or frozen

Details

Servings 10
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 350 F. Line 10 muffin cups with paper liners.

Sift together flour, baking powder and salt. Set aside.

Beat together margarine, Splenda granular, 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 to 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.