Sorry for the lack of pictures--they don't last long enough!
This recipe was adapted from Hungry Girl's 200 Under 200 cookbook. I love Hungry Girl, I do, but I don't like use super-processed ingredients like Splenda when I'm cooking. I'll post the original recipe, but my alterations are in parentheses.
Big Fat Blueberry Muffins
1 cup blueberries (I used frozen, tossed with 1 T. of flour)
Toss blueberries with flour in a small bowl--set aside
1 cup whole wheat flour
1/4 cup granulated Splenda (white sugar)
3 T. unpacked brown sugar
1 1/2 t. baking powder
1/4 t. salt
Sift dry ingredients together in a large bowl. Set aside.
1/2 cup light vanilla soymilk (I used plain almond milk)
1/4 cup sugar-free pancake syrup (I used reduce-sugar syrup)
1/4 cup fat-free egg substitute (one large egg)
2 T. light whipped buttery spread, room temperature
2 T. unsweetened applesauce
1/2 t. vanilla extract
Mix wet ingredients together thoroughly in a large mixing bowl. Add dry ingredients and mix well. Fold in blueberries.
Spray 6 muffin cups with nonstick cooking spray. Fill cups with muffin batter. Bake at 400 degrees for approximately 25 minutes.
Note: You have 2 choices here--fill 6 muffin cups completely for huge muffins, or fill 9 muffin cups 2/3 of the way full to have "standard-size" muffins. Your choice. This recipe easily doubles to make 12 giant muffins or 18 regular ones.
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