3/4 cup Splenda sugar substitute (or equivalent of 3/4 cup sugar)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat milk
1 cup fat free sugar free yogurt
1 cup blueberries
Steps:
Preheat oven to 375 degrees.
In medium bowl mix together all dry ingredients.
Make a well inthe middle and add yogurt& milk.
Stir until blended.
Gently toss in blueberries and distribute them as evenly as possible.
Spoon into muffin tins that have been sprayed with Pam.
Bake at 375 for 25 minutes or until middle is cooked.
Cool on wire rack.
Wrap muffins individually and freeze in ziploc bag any portions that will not be eaten within the next day.
Can be warmed up in the microwave and 2 make a filling carb breakfast.
Enjoy!
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