Yep….it’s true! I made MUFFINS! Don’t they look YUMMY? They taste even better than they look, AND they are low fat, low cal! I adapted the recipe from one that I found in July’s issue of Shape Magazine.
Here’s my version of the recipe:Makes 12 Medium Size Muffins Prep time: 20 Minutes Total time: 50 Minutes FOR THE MUFFINS: 1 1/2 cups whole-wheat flour 1/2 cup Spenda (or sugar) 1/2 cup quick-cooking oats (not instant) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup plus 2 tablespoons low fat buttermilk 1 large egg 2 tablespoons canola oil 1 teaspoon vanilla extract 1 1/2 cups frozen blueberries, defrosted and drained on a paper towel FOR THE TOPPING: 1/2 cup frozen blueberries 1 tsp cornstarch 1 tsp Spenda (or sugar) 24 additional whole, frozen, defrosted blueberries Preheat oven to 375 degrees F, and line muffin tins with paper liners. Combine all dry ingredients in a large bowl. Toss blueberries into dry ingredients. In another bowl, whisk buttermilk, egg, oil and vanilla. Pour wet ingredients into dry ingredients and mix gently. Divide batter evenly amongst muffin tins. Sprinkle each muffin with about 1/2 tsp of brown sugar. Bake 12 to 15 minutes or until tops are just set. While muffins are baking, make the blueberry topping. Microwave blueberries for 1 minute on high setting. Remove from microwave, and mix and squish berries against side of container. Add cornstarch and splenda and microwave for one more minute. Remove muffins from oven after 12-15 minutes, and top with blueberry topping, and 2 additional whole blueberries per muffin. Bake an additional 5 minutes. ENJOY! Nutrition Score per Serving (1 Muffin) 141 Calories 4 g fat 23 grams carbs 4 g protein 3 g fiber 46 mg calcium 1 mg iron 215 mg sodium