Andrea's Strawberry Muffins

• 1 34 cups whole wheat flour
• 2 tablespoons wheat germ (optional)
• 12 cup Splenda granular
• 2 tablespoons Splenda brown sugar blend
• 2 teaspoons baking powder
• 12 teaspoon salt
• 14 cup Egg Beaters egg substitute
• 12 cup skim milk
• 2 tablespoons low-fat strawberry yogurt
• 14 cup unsweetened applesauce
• 1 cup fresh strawberry, chopped into tiny chunks

1. Mix all ingredients.
2. Fill muffin tin 2/3 full (either sprayed or paper lined).
3. Bake at 375 for 15-20 mins, cool in pan for 5 more.
4. Note: You could use whatever fresh fruit you have available, I'm sure it'd be yummy with peaches, any type of berries.
5. Note: If using real brown sugar for this, you need 1/4 cup instead of 2TBS of the spenda brown blend.
6. Splenda brown is twice the strength.

whole wheat flour, germ, splenda, brown sugar, baking powder, salt, egg beaters, milk, lowfat strawberry yogurt, unsweetened applesauce, fresh strawberry

Taken from www.food.com/recipe/andreas-strawberry-muffins-155262 (may not work)