SOUR CREAM BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™
2 cups Bisquick original mix3/4 cups Splenda granulated
1/2 cup fat-free egg substitute
1 cup (8 oz.) light sour cream
1 cup blueberries
2 TBSP Splenda granulated
1 tsp cinnamon
Preheat oven to 375º. Spray a muffin pan; set aside.
In a large bowl, mix together the Bisquick and Splenda. Add the egg substitute and sour cream. Mix until well blended. Batter will be thick – do NOT add any more liquids. Fold in the blueberries.
Fill each muffin section 3/4 full.
In a small bowl, mix together the 2 TBSP Splenda and 1 tsp cinnamon. Using a teaspoon, 'shake' this mixture on the top of each muffin.
|Kind of blends in with my countertop!|
Bake 25 – 28 minutes.
Cool for 5 minutes in the muffin pan and then remove to a wire rack to cool completely.
MY SPIN: I had a lot of the topping left over, so the next time I make these I'm going to use only 1 TBSP of Splenda but will keep the cinnamon at 1 teaspoon......and you know I'd use a heaping teaspoon of cinnamon!! And I did use a bit more than a cup of blueberries.