Monday, January 2, 2012

Slimmed Down Blueberry Muffins

Are you resolute to make healthier choices this year? These muffins from Fitness Magazine are the perfect way to start your day. With fresh berries in a slightly sweet shell, you’ll never know they’re good for you!

2 cups all-purpose flour (or try 1 cup all-purpose flour and 1 cup whole wheat flour) 
2 tsp baking powder
½ tsp salt             
½ cup light margarine
¼ cup honey
1 cup Splenda
2 large eggs
1 tsp vanilla
½ cup low-fat milk
1 cup fresh blueberries

Place oven rack in top 1/3 of oven. Preheat to 400 degrees. Line 12 muffin cups with paper liners.

Sift together flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat margarine with an electric mixer on medium speed until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating after each until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture, until completely combined. Gently fold in blueberries with a spoon.

Spoon batter into paper-lined muffin cups, filling about ¾ of the cup. Bake 20-22 minutes, until golden. Remove from pan and cool. 

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