Fat Free, Sugar-Free Whole Wheat Blueberry Muffins - cooking recipe

Ingredients

1 cup unsweetened blueberries (fresh or frozen)
2 cups whole wheat flour (less 2 tablespoons, see step 4 below)
2 7/8 teaspoons baking powder
3/8 cup Splenda granular
1/4 cup pasteurized pasteurized liquid egg-whites (equals 1 whole egg)
1/3 cup unsweetened applesauce
5/8 cup nonfat milk
1 1/8 tablespoons Splenda granular (to sprinkle on top of muffins)

Preparation

Preheat oven to 400 degrees.
Lightly spray muffin pan with non-stick spray or use muffin holders.
Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
In another bowl, mix the liquid egg white, applesauce and milk.
Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!