Makes 18 Muffins
1 Muffin = 3 PointsPlus™
2/3 cup light butter, room temperature1/3 cup Splenda granulated
1/3 cup brown sugar
1/4 cup unsweetened applesauce
1/2 cup fat-free egg substitute
1 tsp vanilla
1 3/4 cup all-purpose flour
1/4 cup pulverized oats*
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 small or 1 large apple(s), peeled, cored and diced
1/3 cup fat-free milk
1 cup blueberries
|Forgot to put the milk in this picture. Ugh.|
Preheat oven to 350º. Spray muffin pans.
Mix butter, Splenda, brown sugar and applesauce together until creamy. Add egg substitute and vanilla.
Whisk flour, salt, baking soda and cinnamon together. “Dump” into the butter mixture along with the pulverized oats and mix well.
Mix in the apples and milk. Fold in the blueberries.
Spoon batter into each cup, filling @ 2/3 full.
Bake 20 – 25 minutes.
MY SPIN: *Pulverized oats.......smoosh the oats until it's kind of powdery. This is what I used to pulverize the oats:
And......you know I used a heaping teaspoon of cinnamon and put a few extra blueberries in the batter.