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Bright Blueberry Muffins

 Bright Blueberry Muffins
Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.—Pat Byble, Springhill, West Virginia
12 ServingsPrep/Total Time: 30 min.


  • 1/2 cup reduced-fat margarine
  • Sugar substitute equivalent to 1 cup sugar
  • 2 eggs
  • 1/4 cup honey
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries


  • In a large bowl, beat margarine and sugar substitute until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in honey and vanilla. Combine the flour, baking powder and
  • salt; add to egg mixture alternately with milk, beating just until
  • combined. Gently fold in blueberries.
  • Coat muffin cups with cooking spray or line with paper liners; fill
  • three-fourths full with batter. Bake at 350° for 20-25 minutes
  • or until a toothpick inserted near the center comes out clean. Cool
  • for 5 minutes before removing from pan to a wire rack. Serve warm.
  • Yield: 1 dozen.

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Bright Blueberry Muffins (continued)

This recipe was tested using Imperial 1/3 less fat stick margarine.
Nutritional Facts: One muffin equals 171 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 192 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.