Breakfast

Big Fat Blueberry Muffins (modified) is for Breakfast, Snack.

Big Fat Blueberry Muffins (modified) takes 20 minutes to prepare.

Big Fat Blueberry Muffins (modified) takes 20 minutes to cook.

Big Fat Blueberry Muffins (modified) makes 14 servings.

The ingredients for Big Fat Blueberry Muffins (modified) are:

2 cups whole grain spelt
2 cups blueberries (fresh or frozen)
1 cup light vanilla soymilk
1/2 cup liquid egg substitute
1/4 cup Splenda (granulated)
3 tbsp brown sugar
about 1/5 cup light whipped butter
1/4 no-sugar-added applesauce
3 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

Here is how you make Big Fat Blueberry Muffins (modified):

Preheat oven to 400 degrees.Combine flour, Splenda, brown sugar, baking posder, and salt; stir until mixed well.Combine soymilk, syrup, eg substitute, butter, applesauce, and vanilla in a large mixing bowl. Use an electric mixer or whisk to mix until thoroughly blended (don't worry if butter doesn't break up entirely).Add dry ingredients to wet ingredients; mix until completely blended. Fold in blueberries.Evenly distribute batter among 14 muffin containers (or 12, but the nutrition info here is for 14).Bake for about 20 minutes (book says 22, I do 20), until a toothpick inserted into the muffin comes out clean. Enjoy!Makes 14 servings regular-sized muffins.Number of Servings: 14Recipe submitted by SparkPeople user WRITER190.

The nutritional information for Big Fat Blueberry Muffins (modified) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 82.0

• Total Fat: 2.5 g
• Cholesterol: 0.1 mg
• Sodium: 231.4 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 1.7 g
• Protein: 2.5 g