No Sugar Added Blueberry Muffins (From Diabetic Connect)
Ingredients
1/2 cup margarine, softened
1 1/2 cups granulated Splenda
2 large eggs
1 1/2 cups Graham flour
1/2 cup Soy Flour
1 1/2 tsp salt
2 tsp baking powder
1/2 cup nonfat milk
2 cups blueberries
Cooking Instructions
Heat oven to 375° Grease 24 medium muffin cups (no paper liners). Cream butter and splenda. Add eggs 1 at a time, beating well after each; set aside. Sift flour, salt and baking powder; gradually add to butter mixture, alternating with milk. Crush ½ cup of blueberries with a fork; stir into batter. Fold in remaining blueberries. Pour into prepared muffin cups. Sprinkle with splenda. Bake at 375° for 30 minutes. Cool about 30 minutes before removing from pan. Store uncovered or muffins will be too moist the next day. Makes 24 servings.
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