AppleBerry Muffins

I have a 'few' apples and some frozen blueberries (as well as other goodies I'll be using soon)  laying around and I was bored. Actually, I baked something yesterday that smelled so good but was yucky and it ticked me off! Had to make up for that. I just love the combination of apples and blueberries and who doesn't love muffins?

APPLEBERRY MUFFINS

Makes 18 Muffins

1 Muffin = 3 PointsPlus™

 

2/3 cup light butter, room temperature

1/3 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.

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