Healthy Very-Berry Muffins

• 1 cup flour
• 1 cup whole wheat flour
• 12 cup butter, softened
• 14 cup honey
• 1 teaspoon vanilla
• 12 cup skim milk
• 2 teaspoons baking soda
• 34 teaspoon salt
• 1 cup Splenda granular
• 6 tablespoons egg whites
• 2 teaspoons cinnamon
• 12 cup fresh strawberries, chopped
• 12 cup fresh blueberries

1. Place oven rack in top one third of oven and pre-heat to 400 degrees and line muffin pan with paper cups.
2. Sift together dry ingriendts and set aside.
3. Beat butter until creamy; gradually add splenda and honey, beating until light and fluffy.
4. Add egg whites gradually, then vanilla, beat until blended.
5. Alternately add flour mixture and milk, begining and ending with flour mixture.
6. Beat on low after each addition.
7. Fold in berries.
8. Pour batter evenly into paper cups,bake until golden and toothpick comesout clean; about 15 minutes.
9. Immediately remove to wire rack to cool.
10. *Can freeze for up to 3 months.

flour, whole wheat flour, butter, honey, vanilla, milk, baking soda, salt, splenda, egg whites, cinnamon, fresh strawberries, fresh blueberries

Taken from www.food.com/recipe/healthy-very-berry-muffins-425923 (may not work)