Sunday, April 6, 2008

Blueberrific Muffins

1 box BlueBran Vitamuffin Mix (13.5 oz.)
2 Tblsp all purpose flour (only because I live at a high altitude)
1 tsp cinnamon
1 tsp vanilla extract
6 Tblsp Egg Beaters All Whites
1/2 c. organic fresh blueberries
2 containers of WW reduced fat cream cheese (1 oz. containers)
6 tsp. Davinci sugar free Toasted Marshmallow Syrup


Heat oven to 400 degrees. Spray a 12 cup muffin tin with spray oil and set aside.

Mix muffin mix according to directions and add all remaining ingredients except for the cream cheese and syrup. I only used 1 1/4 cup of the water in the mix and it was still a little runny. I think next time I will cut back to 1 cup. Once mixed, fill each muffin cup 1/2 way and then put a rounded 1/2 tsp of cream cheese in each one. Top off with remaining batter. Bake for 30 minutes until toothpick inserted in center comes out clean. Remove from pan and poke several holes in the top of each muffin with a fork or knife. Drizzle 1/2 tsp of sugar free syrup over each muffin. I also sprinkled each with a little cinnamon sugar.

2 points per muffin
(always check points as the ingredients may differ from what is used in this recipe)

I had my muffin with a skim milk latte. Delicious!!

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