| | Directions | | Sift flour, baking powder and salt together. In another bowl, beat margarine, Splenda and honey with electric mixer until fluffy. Beat in eggs one at a time; add vanilla. Alternately, stir in flour and milk. When blended, fold in berries. Spoon batter into paper lined or greased muffin cups. Bake until golden in a preheated 350° oven for 20 to 25 minutes. Cool in pan 10 minutes before removing. Makes 10 muffins. |
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| Ingredients | | - |  | 1 cup blueberries, fresh or frozen |
| - | | 2 teaspoons baking powder |
| - | | 1/2 cup light margarine, softened |
| - | | 1 cup Splenda |
| - | | 2 cups all purpose flour |
| - | | 1/4 cup honey |
| - | | 1/2 cup skim milk |
| - | | 1/4 teaspoon salt |
| - | | 2 whole large eggs |
| - | | 1 teaspoon vanilla |
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