Low-Fat, Low-Cal Blueberry Poppyseed Muffins
| Prep Time: 10 min | Serves: 24 |
| Cooking Time: 20 min | Yield: 24 muffins |
A delicious, easy-to-make treat--at only 40-50 calories a pop! If you want an extra kick of fiber, use the new Splenda granulated with Fiber--it adds a gram or two per serving!
Ingredients
- 410 g Whole Wheat Flour
- 4 tsp Double Acting Baking Powder
- 1 tsp Salt
- 1 cup Granulated Baking Splenda
- 2 egg
- 250 g 1% Milk
- 140 g Natural Unsweetened Applesauce
- 240 g Frozen Blueberries, Unsweetened
- 3 g Poppy seeds
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease muffin tin(s) with cooking spray (PAM, Crisco, et cetera).
In a small bowl, Beat egg with fork. Stir in milk and applesauce until combined.
In a separate bowl, sift flour. Add sugar, baking powder, and salt.
Add egg mixture to flour mixture and stir just until moistened--batter will have lumps. DO NOT OVERMIX.
Gently fold poppy seeds and blueberries into batter.
Fill muffin tins 2/3 full.
Bake 20-25 minutes, or until golden brown. Muffins should have beautiful rounded tops.