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Ingredients
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| salted butter: 1/2 cup (softened) |
| honey: 1/4 cup |
| vanilla extract: 1 tsp |
| nonfat milk: 1/2 cup |
| baking soda: 2 tsp |
| salt: 3/4 tsp |
| Splenda: 1 cup |
| eggs: 6 Tbl (whites) |
| ground cinnamon: 2 tsp |
| strawberries (whole): 1/2 cup (fresh//chopped) |
| blueberries: 1/2 cup (fresh) |
Healthy Very-Berry Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Place oven rack in top one third of oven and pre-heat to 400 degrees and line muffin pan with paper cups.
- Sift together dry ingriendts and set aside.
- Beat butter until creamy; gradually add splenda and honey, beating until light and fluffy.
- Add egg whites gradually, then vanilla, beat until blended.
- Alternately add flour mixture and milk, begining and ending with flour mixture. Beat on low after each addition.
- Fold in berries.
- Pour batter evenly into paper cups,bake until golden and toothpick comesout clean; about 15 minutes.
- Immediately remove to wire rack to cool.
- *Can freeze for up to 3 months.