Dianna Mandzuk's Healthy Breakfast Blueberry Muffins
| 2 cups | Whole wheat flour |
| 2 tsp | Baking powder |
| 3/4 tsp | Salt |
| 1/2 cup | Light margarine, softened |
| 1/4 cup | Honey |
| 2 | Large eggs |
| 1 cup | Splenda no-calorie granulated sweetener |
| 1 tsp | Vanilla extract |
| 1/2 cup | Low-fat milk |
| 1 tsp | White vinegar (mix with milk) |
| 1 cup | Fresh blueberries |
Directions:
Place oven rack in top 1/3 of oven and preheat to 375 degrees F. Line 12 muffin cups with paper liners and lightly spray liners with nonstick cooking spray. Sift together flour, baking powder and salt, set aside. Beat margarine with mixer until creamy. Gradually add SPLENDA and honey, beating until fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture. Beat at low speed and mix well. Fold in the blueberries. Spoon batter evenly into paper-lined muffin cups. Bake approximately 20 minutes or until golden. Remove from pan immediately to cool.
Special tip:
When spooning the muffin mix into the muffin liners, put a bit on the bottom and then add 1/2 tsp E. D. Smith jam (no sugar added) (only 5 calories) and cover over with the remaining muffin mix so that the jam is concealed within the centre of the muffin. The jam in the centre of the muffin is a nice surprise when you bite into them!
Enjoy!
