Who would’ve thought my new favorite muffin recipe would be on the back of a Splenda bag? The thing I love about these muffins is that the base is the most important part – even the vanilla flavoring by itself would be delicious – it’s sweet like a cupcake but light enough for breakfast. Tonight I added about a third of a cup of cinnamon chips and three mashed bananas. I’ve also tried bananas with chocolate chips. The original recipe suggests trying a cup of blueberries, although other small pieces of fruit would work just as well.
- 1 cup Splenda
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/2 cup skim milk
- 1 cup blueberries, fresh or frozen
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup (1 stick) margarine, softened
Preheat oven to 350 degrees. Line 10-12 muffin cups with paper liners. Sift together flour, baking powder, and salt; set aside. Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper-lined muffin cups and bake until golden brown and a toothpick comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
Nutritional Facts (per serving): 190 calories, 5g fat, 1g fiber, 4g protein