Low-Cal Organic Blueberry Muffins

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Low-Cal Organic Blueberry Muffins

  • 1 1/2 cups whole wheat flour

  • 1/2 cup white splenda

  • 2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt
  • 1 cup skim milk
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 tablespoon vegetable oil
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar splenda
  • 1/2 teaspoon ground cinnamon (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. Whisk whole wheat flour, white splenda, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
  3. Combine brown sugar splenda with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
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