= 30 What's this?

Blueberry Muffin

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2,3,4.

Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1 large	egg
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 cup	non-fat buttermilk
1/2 cup	blueberries

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy.

Cream together the reduced-fat spread and egg yolk until smooth. Add the Splenda®, yogurt and vanilla extract.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.

Froth the egg whites until white and foamy and fold them into the batter. Gently fold the blueberries into the batter. Do not over mix.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Nutrition Facts

Serving size: one muffin | Servings 6

Calories 181 | Calories from Fat 42

Amount Per Serving (% Daily Value)

Total Fat 5g (7%) | Saturated Fat 1g (7%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 296 mg (12 %)

Total Carbohydrates 29g (10%) | Sugars 4g

Dietary Fiber 2g (10%) | Protein 6g

Vitamin A 5% | Vitamin C 2 % | Calcium 9% | Iron 10%

Vitamin K 5 mcg  | Potassium  152 mg | Magnesium  29 mg