I made the blue berry muffins from my blog again this morning but instead of making just blueberry I split the batter in half and mixed half with blueberries as before and half with apples and cinnamon. Last time I made these I used Splenda packets in combination with real sugar but last time I was shopping I picked up some granulated Splenda so I decided to try just using the Splenda this time.These were excellent. Miles loves blueberry but he actually enjoyed the apple cinnamon muffins over the blueberry. The topping was A-M-A-Z-I-N-G! I only made 4 muffins this time and we scarfed them down. You can actually see the steam coming off the inside of the blueberry muffins.
Ingredients:
- 3/4 cups all purpose flour
- 6 tbsp Spenda
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp apple sauce
- 2 tbsp egg whites
- 1/4 cup non-fat milk
- 3 tbs frozen blueberries
- 1/4 apple
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1 tbsp flour
- 1/2 tbsp butter - light version
- Preheat oven to 375 degrees F. Grease muffin cups or line with muffin liners. I used my Silicon bake-ware so I did not need to grease the muffin cups.
- Combine flour, Splenda, salt and baking powder in a medium sized bowl. Place apple sauce into a 1 cup measuring cup; add the egg whites and enough milk to fill to 1/2 cup. Mix this with flour mixture.
- Split the mixture putting half into the measuring cup. Into the measuring cup add blueberries and fold in gently. Put mixture into two of the muffin tins.
- To the other half of the batter add 1/4 of an apple, peeled and cubed. Add the cinnamon and mix together. Split into 2 muffin tins. You should now have two blueberry muffins and two apple muffins. The tins should be between halfway and two thirds of the way full.
- Mix topping ingredients with a fork in a small bowl until grainy and sprinkle muffins with crumb topping mixture. Sprinkle the cinnamon muffins with a little extra cinnamon.
- Bake for 20 minutes in the preheated oven, or until done.
