Jumbo Lemon Blueberry Muffins" P.72 in "Fresh from the Hearth"
1 1/2 cups all-purpose flour 1 Four oz. pkg. Jello sugar-free lemon gelatin 1/2 cup pourable Sugar Twin [or Splenda] 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cup fresh blueberries 1/4 cup chopped walnuts 3/4 cups Yoplait plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1 egg or equivalent in egg substitute 1/2 cup Diet Mountain Dew 1 tsp. vanilla extract
Preheat oven to 400 degrees. Spray 8 well of a 12 cup LARGE SIZE muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry gelatin, Sugar Twin, baking powder, and baking soda. Stir in blueberries and walnuts. In a medium bowl, combine yogurt and dry milk powder. Add egg, Diet Mt. Dew, and vanilla extract. Mix gently just until combined. Evenly spoon batter into prepared muffin wells. Bake for 15 to 2o minutes ro until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on rack.
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