Hypoglycemic's Whole Wheat Blueberry Muffins (With Fructose)

• 1 tablespoon butter
• 2 cups whole wheat flour (I use King Arthur "White" Whole Wheat. Delicious!)
• 12 cup oat bran
• 14 cup fructose
• 14 cup Splenda sugar substitute
• 4 teaspoons baking powder
• 12 teaspoon salt
• 2 eggs (large or extra-large are fine)
• 14 cup canola oil
• 14 cup unsweetened applesauce
• 1 cup whole milk (reduced fat is okay)
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 12 cups wild blueberries, frozen

1. Preheat oven: 375 degrees F.
2. Grease a 12-muffin tin with all the butter.
3. Combine dry ingredients in a large bowl.
4. Whisk together wet ingredients in a small bowl.
5. Pour the wet ingredients into the dry ingredients.
6. Add the frozen berries.
7. Stir just until the batter is combined.
8. Fill 12 muffin cups--they'll crown fairly tall.
9. Bake for 20 to 25 minutes, or until rich golden brown.
10. Cool 10 minutes, then remove from muffin tin.

butter, whole wheat flour, bran, fructose, splenda sugar substitute, baking powder, salt, eggs, canola oil, unsweetened applesauce, milk, lemon, vanilla, wild blueberries

Taken from www.food.com/recipe/hypoglycemics-whole-wheat-blueberry-muffins-with-fructose-291712 (may not work)