BLUEBERRY PB MUFFINS
Makes 12 Muffins
1 Muffin = 2 PointsPlus®
1 ¾ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
½ cup creamy peanut butter (I used low sodium BetterN Peanut Butter – see pic)
¼ cup fat-free egg substitute
¾ cup fat-free milk
1/3 cup light butter, melted
1 cup blueberries
In a large bowl, add melted butter, Splenda, egg substitute, milk and peanut butter. Mix well.
Add the blueberries and mix carefully.
Fill each muffin cup @2/3 full and bake for 20 minutes. Remove from oven and turn onto a wire rack to cool completely.
MY SPIN: Let these cool completely before you try them otherwise the PB flavor overpowers the blueberry flavor. Also, I would put probably ¼ cup more blueberries in the batter.
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. ***