Eggbeaters Muffins Modified. Weight Watchers 5 points per muffin. Muffins are dense, with subtle butter flavor. Not oversweet, and my husband loved them (and had no clue they were made with splenda). Great warmed with a little butter on top."I did make a lot of changes also from the posted recipe. Instead of basically a whole stick of butter or margarine in the recipe, I sub in unsweetened applesauce and only added 2 Tbsp margarine in the muffins since you need some oil. So the top crumble was more of a spread, but I didn't mind, it really cut out a few hundred calories from the finished product. I got each muffin down to 134 calories by using more splenda than sugar and subbing out lots of margarine. I enjoyed the burst of blueberries and the tenderness of whole wheat pastry flour." - pineapplebutter
Yield: 12 Ready in 45 minutes
favorite of 92 people 25 people want to try
Verified by stevemur
|1 cupAll purpose flour; (blend with 1 cup ww flour below)|
|1 cupWhole-wheat flour|
|4 tablespoonSugar substitute; (blend with 4 tablespoon sugar below)|
|1 tablespoonBaking Powder|
|1/2 teaspoonLemon Rind|
|1 cupSkim milk|
|1/4 cupEgg white; Eggbeaters Brand used|
|1/4 cupButter; melted|
|3/4 cupBlueberries; fresh|
|1/4 cupWhole-wheat flour; (blend with 1/4 cup all purpose, below)|
|1/4 cupAll purpose flour|
|1/4 cupSugar; (blend with 3 tablespoon sugar subsitute below)|
|3 tablespoonSugar substitute|
|1/4 cupButter; melted|
Blueberry Muffins Preparation
1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside.
2. In a medium bowl, combine milk, Egg Beaters and melted butter.
3. Stir into flour mixture just until moistened; gently stir in blueberries.
4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.
Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.
From original recipe: subbed butter for margarine and reduced original amount from 1/3 cup to 1/4 cup; subbed out half each flour with whole-wheat flour, and sugar with splenda.
Last 5 ingredients are for Crumb topping.
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