BRIGHT BLUEBERRY MUFFINS

Bright Blueberry Muffins image

Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.-Pat Byble, Springhill, West Virginia

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

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Ingredients

1/2 cup reduced-fat margarine
Sugar substitute equivalent to 1 cup sugar
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries

Steps:

In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.,

Nutrition Facts : Calories 171 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.