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Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Prep time: 10 min
Total time: 30 min
Cuisine: Breads
Ingredients: 1 ¾ cups all-purpose flour; ½ cup yellow cornmeal; 1 ¼ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup Splenda® Granulated Sweetener; ½ cup unsalted butter, softened; ⅓ cup egg substitute; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup blueberries (frozen or fresh)

Makes 10 muffins Kilojoules 878.64 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener

Ingredients

1 ¾ cups all-purpose flour

½ cup yellow cornmeal

1 ¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup Splenda® Granulated Sweetener

½ cup unsalted butter, softened

⅓ cup egg substitute

1 cup buttermilk

2 teaspoons vanilla extract

1 cup blueberries (frozen or fresh)

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy	210
Protein	5g
Total Fat	10g
- of which saturates	6g
Cholesterol	25mg
Carbohydrate	26g
- of which sugars	2g
Dietary Fibre	2g
Sodium	280mg

Instructions

Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
In a bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, cream together Splenda Sweetener and butter until light and fluffy. Slowly blend in egg substitute (batter will be lumpy).
Mix in buttermilk and vanilla extract.
Add about ⅓ of the dry ingredients and mix until smooth. Mix in another ⅓ of dry ingredients, then finish with remaining flour mixture.
Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
Bake for 20–25 minutes or until a wooden pick inserted into the center comes out clean.