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This started out as a experimental recipe and since the first batch I have also made Cinnamon Muffins! They turn out really good! For a sweeter taste I've added more Splenda.:chef:

1c soy flour
1c blueberries
1/2 c smart balance butter
1/4c soy milk
2teaspoons baking powder
1 1/4 c splenda
1/2 c EggBeaters


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
  2. In a large bowl, cream smart balance and 1 1/4 cup splenda until light and fluffy. Add 1/4 egg beater at a time and mix in.
  3. Mix flour, baking powder. Add flour mixture, alternating with soy milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
  4. Fill muffin cups garnish with splenda. Bake at 375 degrees F (190 degrees C) for 20 minutes.
These are about 6g of fat and 4g carbs each. Not bad at all! And extremely yummy!:lips: