Wednesday, July 16, 2008

Blueberry cinnamon muffins

The original recipe called for 15 two point muffins. I changed the flour to 1/2 wheat and 1/2 white, and now you can get slightly larger 2 point muffins (make only 12 instead of 15)

Blueberry cinnamon muffins

From the kitchen of Jerzy

Estimated POINTS® Values Per Serving | 2
Servings | 12


1/4 cup rolled oats
2 Tbsp unpacked brown sugar
1 tsp ground cinnamon
1/4 cup fat-free margarine
1 cup Splenda
1/2 cup fat-free egg substitute
1 tsp vanilla extract
2 cups all-purpose flour (I used 1 cup wheat, 1 cup white, if you use the 2 cups white - it's 3 pts for 12 muffins, or 2 points if you make 15)1/2 tsp baking soda
1 1/4 cups reduced-fat buttermilk
1 cup fresh blueberries
Pam baking spray


Stir together oats, brown sugar, and 1/2 tsp cinnamon; set aside.

Beat butter and Splenda at medium speed with an electric mixer until fluffy. Add egg substitute, beating until well-blended. Stir in vanilla.

Combine flour, baking soda, baking powder, and remaining 1/2 tsp cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. (Roll blueberries in flour to reduce bleeding). Spoon batter into muffin pans coated with cooking spray, filling each two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350* for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans and cool on wire racks

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