Blueberry Whole Weat Muffins
As usual, they were not-so-sweet so that J can enjoy some for breakfast. To be healthy, they were refined sugar free - I used just 1/4 cup Splenda and 1 tbs honey for subtle sweetness. In fact, blueberries were naturally sweet, so there were many sweet spots in the muffins.
Blueberry Whole Wheat Muffins
MAKES 12
1 cup whole wheat flour
1 cup all-purpose flour
1 tbs baking powder
1/2 tsp baking soda
pinch of salt
3 tbs butter
1/4 cup Splenda
1 large egg
1 tbs honey
1 tbs Grand Marnier
1 tsp vanilla extra
1 cup low-fat yogurt
1 10oz pack frozen blueberry
1. In a bowl, whisk whole wheat flour, all-purpose flour, baking powder, baking soda, salt together. Set aside.
2. In a different bowl, cream butter, add in Splenda and whisk well, add in egg and whisk well, add in honey, Grand Marnier, vanilla extra and whisk well, add in yogurt and whisk well.
3. Add flour mixture into butter mixture, mix gently with a rubber spatula, add in blueberry and mix gently.
4. Spoon batter into lightly oiled muffin pan. Bake in the oven at 350F, about 30 min.
