CINNAMON BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus®
2 cups all-purpose flour
2 tsp baking powder½ tsp salt
½ cup (1 stick) light butter, softened
1 cup Splenda granulated
½ cup fat-free egg substitute
½ cup fat-free milk
2 tsp vanilla
2 cups fresh (or frozen) blueberries
1 TBSP Splenda granulated
¼ heaping tsp ground cinnamon
Preheat oven to 350°. Line a muffin tin with paper bake cups; set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium speed for @30 – 6 seconds. Add the 1 cup Splenda granulated and beat until well combined. Beat in the egg substitute, milk and vanilla (mixture will look 'curdly').
Mix the dry ingredients into the wet ingredients until just combined.
Gently stir in the blueberries.
Spoon evenly into the muffin tin.
In a small bowl, combine the 1 TBSP Splenda granulated with the ¼ heaping tsp ground cinnamon. Sprinkle over the batter.
Bake 25 – 30 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Cool in the muffin tins on a rack for 5 minutes and then remove from the muffin tin to cool.
MY SPIN: I didn't use all the cinnamon/Splenda to sprinkle on top of the muffins.....I will next time!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***