Low Fat/ Low Cal Blueberry Muffins (Jordan Marsh)

• 12 cup light margarine
• 1 cup Splenda granular (sugar substitute)
• 34 cup Egg Beaters egg substitute (egg substitute)
• 2 cups flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 cup skim milk
• 1 teaspoon vanilla extract
• 3 cups blueberries

1. With the mixer on low speed, cream the butter and sugar together until fluffy.
2. Add eggs one at a time and mix until well blended.
3. Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
4. Add the vanilla extract.
5. Fold in the blueberries by hand until well mixed into the batter.
6. Grease the muffin tin well, including the top.
7. Pile the batter high in each muffin cup.
8. Bake in a preheated 375 degree oven for 25-30 minutes.
9. Cool in pan before serving.

light margarine, splenda, egg beaters, flour, baking powder, salt, milk, vanilla, blueberries

Taken from www.food.com/recipe/low-fat-low-cal-blueberry-muffins-jordan-marsh-172152 (may not work)