Whole Wheat Blueberry Muffins Sugar Free Splenda Food

FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

HEALTHY WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
• In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
• Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
• In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
• Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
• Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
• Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
• Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
• Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
• DEVOUR!

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
• Into a bowl, sift together flour, baking powder, and salt.
• In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
• Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
• Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.

WHOLE WHEAT SPLENDA BLUEBERRY MUFFINS

Steps:

• 1. PREHEAT OVEN TO 400 DEGREES F. Grease or line the cups of a standard muffin tin with baking cups. Set aside. In a medium bowl, Mix both flours with nonfat dry milk and baking powder, and set aside.
• 2. In a large bowl, combine the milk egg and vegetable oil. Add the splenda, and stir then add the flour mixture, stir till mixed, if batter is too dry add a tablespoon or two more of milk, and carefully add the blueberries to mix into batter gently.
• 3. Spoon batter evenly into prepared muffin cups. Spray tops of muffins lightly with non stick cooking spray. Bake in preheated 400 degree F. oven for 20 minutes till done. May need an additional 2 to 3 minutes if berries are frozen. Check with wooden toothpick if toothpick comes out clean.

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased muffin tins.
• Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

BLUEBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

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!

WHOLE WHEAT-BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

LOW FAT - WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
• In a small bowl, combine milk, canola oil, vanilla and egg.
• Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
• Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.