Blueberry Muffins - phase 2
1 1/2 c whole wheat pastry flour
2 tsp baking powder
½ tsp salt
1 egg or ¼ c. egg substitute
1/3 c. skim milk
1/3 c. plain yogurt
2 Tbs. canola oil
1/3 + 2 Tbs. Splenda
1 cup fresh blueberries or any other berries
Pinch of ground cinnamon
½ c. ricotta cheese
Preheat oven to 350F. Lightly coat 12 muffin pan with cooking spray.
In a large bowl, combine flour, baking powder and salt.
In medium bowl, combine egg, milk, yogurt, and oil. Add 1/3 cup
Splenda and mix well.
Pour egg mixture into dry ingredients, and stir until all
ingredients are moistened.
Add fruit and stir until just mixed.
Place ¼ cup batter in each muffin cup, and bake 15 to 20 minutes, or
until muffins are golden and wooden pick inserted in center comes out
Mix together cinnamon, 2 Tbs. Splenda and ricotta cheese.
Spread mixture over warm muffins. Cool and remove from pan.
Makes 12 muffins
Per muffins: 120 cal, 3 g pro, 20 g carb, 4 g fat, 0 g sat fat, 20
mg chol, (0 I f you use egg subs.), 2 g fiber, 190 mg sodium