Sugar Free Blueberry Muffins Food

SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
• In a mixing bowl, cream together your butter, sugar alternative, and eggs.
• In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
• Slowly add the dry ingredients to the first mixing bowl and cream together.
• Gently mix in the vanilla extract and the almond milk.
• Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
• Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
• Allow to cool before serving.

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

SUGAR FREE BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 350 F. Line muffin tins with muffin/cupcake papers. Spray lightly with non-stick cooking spray.
• 2. Mix all ingredients in a bowl. With a spoon or ladle, fill each tin 3/4 full of batter.
• 3. Bake at 350 F for approximately 10 minutes, or until the top is lightly golden. Test with a toothpick if necessary. Let cool 2-3 minutes before removing from tin.

FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
• In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
• Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

BLUEBERRY MUFFINS

Steps:

• Preheat the Oven to 180 C or Gas 4. Sieve the Flour and Baking Powder And Set aside In a small Bowl.
• Cream the Butter and Sugar in a separate bowl until the mixture is light and fluffy. Then add in the Eggs and beat well. Add the milk , and the flour mixture and beat until combined. Stir in the blueberries
• Bake in 180 C / Gas 4 for 25-30 minutes