Sour Cream Blueberry Muffins

This is another one of 'those' recipes that I found on Facebook. A friend posted it on her page......and I had the ingredients.  When I looked at the recipe, I liked the fact that it had only a few ingredients and 'sounded' easier than easy! Made these this morning and my house smells awesome!!!!

SOUR CREAM BLUEBERRY MUFFINS

Makes 12 Muffins

1 Muffin = 3 PointsPlus™

 

2 cups Bisquick original mix

3/4 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.

 

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. ***

Later!

Loving Life!
Jan