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Preserves
1 1/2 cups milk (skim preferred)
1/3 cup margarine, melted
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 cup whole wheat flour
1/2 cup Splenda
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 fresh or frozen blueberries
Whisk together egg, milk, margarine and vanilla. Combine remaining ingredients, except blueberries, in a large bowl.
Stir liquid mixture into dry ingredients, stirring just until moistened. Fold in blueberries.
Spoon batter into 12 large, greased or paper-lined muffin tins. Bake at 400F for about 20 minutes or until lightly browned. Cool in pan for 5 minutes and then turn out onto a rack to cool. Store in air-tight container.
Makes 12 muffins
Per muffin: calories 161, protein 4.5g, fat 6.0g, carbs. 23.0g
