WHOLE WHEAT SPLENDA BLUEBERRY MUFFINS

WHOLE WHEAT SPLENDA BLUEBERRY MUFFINS image

Provided by Rose Mary Mogan

Time 35m

Number Of Ingredients 11

1 1/3 c milk
1 large egg, room temperature
1/3 c vegetable oil
3/4 c all purpose flour
1 1/4 c whole wheat flour
1/3 c non fat dry milk(powdered)
1/2 c splenda granular
2 tsp baking powder
2 tsp lemon zest
1 1/2 tsp lemon extract
1 c frozen or fresh blueberries

Steps:

1. PREHEAT OVEN TO 400 DEGREES F. Grease or line the cups of a standard muffin tin with baking cups. Set aside. In a medium bowl, Mix both flours with nonfat dry milk and baking powder, and set aside.
2. In a large bowl, combine the milk egg and vegetable oil. Add the splenda, and stir then add the flour mixture, stir till mixed, if batter is too dry add a tablespoon or two more of milk, and carefully add the blueberries to mix into batter gently.
3. Spoon batter evenly into prepared muffin cups. Spray tops of muffins lightly with non stick cooking spray. Bake in preheated 400 degree F. oven for 20 minutes till done. May need an additional 2 to 3 minutes if berries are frozen. Check with wooden toothpick if toothpick comes out clean.