2015 Recipes-Dylan’s Blueberry Muffins

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Dylan’s Blueberry Muffins[/title][fusion_text]Week of August 31st-September 6th 2015

  • 1 cup Splenda

  • 4 egg whites

  • 1 teaspoon vanilla extract

  • 12 ounce plain, nonfat yogurt

  • 2 cups all-purpose flour

  • 1 Tablespoon baking powder

  • 1 cup blueberries

  • 1 Tablespoon flour (to coat blueberries)

  • Nonstick cooking spray

Preheat oven to 350 degrees. In large3 bowl, combine Splenda, egg whites, and vanilla. Mix completely. Add yogurt. Combine flour and baking powder. Slowly add to above, until well blended. Coat blueberries with flour, add blueberries to mixture and mix well. Coat cupcake pan with non-stick pan coating. Fill cupcake pans to top with batter. Bake for 30 minutes until tops are golden or until toothpick comes out clean.

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