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Light Healthy Muffins
2 Cups Brown Rice Flour
2 Tsps Aluminum Free Baking Powder
3/4 teaspoon Sea Salt
1/2 cup Smart Balance® Blended Butter Sticks
1 Cup Splenda Granulated
1 TBSP Agave Syrup
2 Egg Whites or Organ No Egg Egg Replacer
1 Tsp Vanilla Extract
1/2 Cup Vanilla Soy Milk
1 Cup Frozen Organic Wild Blueberries Thawed
12 Muffin Cup Pan
Electric Mixer or Vitamix
Place oven rack in top 1/3 of oven
Preheat oven to 400.
Line 12 muffin cups with Organic Paper Liners or spray with Fat Free Cooking Spray.
Sift together flour, baking powder, & salt. Set aside.
Beat buttery stick at medium speed with an electric mixer until creamy.
Gradually add Splenda and Agave Syrup, beat until light & fluffy.
Add in egg white or no egg replacer one at a time, beat until well blended after each egg is added into mixture.
Add in vanilla and stir.
Alternate flour mixture and soy milk, and end with adding flour into mixture.
Beat at a low speed after each ingredient is added into mixture.
Finally add in your Organic Wild Blueberries
Spoon Batter evenly into lined or well greased muffin cups until 3/4 full.
Bake for 20-22 minutes or until done by using a fork tine.
Remove from Pan After Cooling on a Wire Rack for 15 -20 Minutes .
Makes 12 Muffins. Muffins Can Be Frozen For Daily Meals.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 12
Calories 190 kcal
Fat 8 g
Saturated Fat 4 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 2 g
Cholesterol 10 mg
Sodium 294 mg
Carbohydrates 26 g
Dietary Fiber 2 g
Total Sugars 3 g
Protein 3 g