Reduced Sugar Blueberry Muffins Recipes

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.

Steps:

• 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.

Steps:

• Preheat oven to 400°F.
• Put oatmeal into a food processor to process until resembles course meal.
• Mix all dry ingredients together well with wire whisk.
• Make a well in center of dry ingredients.
• In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
• Stir wet ingredients into dry ingredients stirring slowly until just combined.
• Mix blueberries and 2 tbs flour together to coat blueberries.
• Carefully fold blueberries into batter.
• Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
• Bake at 400°F for 20 minutes or until cooked.
• Let cool on wire rack.

Steps:

• Mix oil, egg, and milk together, stirring well.
• Mix flour, 1/2 cup sugar,1/4 cup splenda, salt, and baking powder together in a bowl.
• In a third bowl use a fork to cut together the 1/4 cup sugar, 1/4 cup Splenda, 1/4 cup butter, and the cinnamon.
• Make a well in flour, sugar, splenda, salt and baking powder mix and pour in the oil, egg and milk.
• Stir till lumps are gone; fold in blueberries (I used 2 cups).
• Spread in oiled 8x8 cake pan or in cupcake papers.
• Sprinkle the third mix over all.
• Bake at 400 degrees for 20-25 minutes for cake, or 15-20 minutes for cupcakes,.
• You can also use parchment to line the pan.