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Reviews Date of last review
Sun March 14, 2010
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Description: LowFat Low Carb MUFFINS!!!


This started out as a experimental recipe and since the first batch I have also made Cinnamon Muffins! They turn out really good! For a sweeter taste I've added more Splenda.
Ingredients: 1c soy flour
1c blueberries
1/2 c smart balance butter
1/4c soy milk
2teaspoons baking powder
1 1/4 c splenda
1/2 c EggBeaters
How To Prepare: DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream smart balance and 1 1/4 cup splenda until light and fluffy. Add 1/4 egg beater at a time and mix in.
Mix flour, baking powder. Add flour mixture, alternating with soy milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups garnish with splenda. Bake at 375 degrees F (190 degrees C) for 20 minutes.
These are about 6g of fat and 4g carbs each. Not bad at all! And extremely yummy!
Number of Servings: 8
Carbs per serving - include all nutritional information if known: 4
Preparation Time: 30
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 1
Registered: August 2009

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