Heres the super short version of the recipe
Ingredients
- 1 cup whole wheat flour
- 1/4 cup splenda
- 3 Tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt (I just added a dash)
- 1/2 cup light vanilla soymilk
- 1/4 cups sugar-free pancake syrup
- 1/4 cup fat-free egg substitute
- 2 Tablespoons light buttery spread
- 2 Tablespoons no-sugar added applesauce (I used blueberry applesauce)
- 1/2 teaspoon vanilla (I may have forgotten this. It doesn't seem familiar-the recipe has the ingredients all mixed up in order. I listed them how you add them.)
- 1 cup blueberries
Directions
Mix the dry ingredients (1st 5 ingredients) in a bowl.
Mix the wet ingredients (The next 6 ingredients - or the rest except blueberries) in another bowl.
Combine the dry and wet and mix until completely blended. Fold in blueberries.
Line 6 muffin cups with baking liners and/or spray with non-stick spray. Pour batter in the 6 cups. Bake for 22 minutes (Mine took 24-25) or until a toothpick inserted into the center comes out clean.
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