Nevella Recipes

Blueberry Breakfast Muffins

Serving Size: 24
Preparation Time:

• 2 cups Blueberries -- Fresh
• 1/4 cup Flour -- All Purpose
• 2 cups Flour -- All Purpose
• 4 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/4 cup Butter -- Lite Unsalted
• 1 1/2 cups Nevella^® Granular No Calorie Sweetener
• 2 ea Egg
• 1 teaspoon Vanilla
• 1 cup 2% Milk

1. Preheat oven to 375 degrees F.
2. Line muffin tins with paper liners.
3. Sprinkle 1/4 cup of flour over blueberries and toss to coat.
4. In a small bowl whisk together flour, baking powder and salt.
5. In a large bowl cream all wet ingredients and Nevella^® no calorie sweetener together.
6. Mix dry ingredients into wet ingredients.
7. Fold blueberries into batter.
8. Fill muffin tins 2/3 with batter.
9. Bake for 25 minutes.
10. Remove from oven and cool on rack before removing from tins.

Per Serving: 63 Cal (12% from Fat, 13% from Protein, 75% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 13 g Carb; 1 g Fiber; 2 g Sugar; 62 mg Calcium; 1 mg Iron; 192 mg Sodium; 18 mg Cholesterol

NOTES: During the last 5 minutes of baking lightly spray the top of the muffins with cooking spray. This will add a nice golden brown color to the top. Variations and/or substitutions are not guaranteed to produce the same delicious results.