Jumbo Lemon Blueberry Muffins " P.72 in "Fresh from the Hearth" freezes well
"There are some combinations that taste as if they were joined in heaven, and this is definitely one of them. These are extra-big extra-flavorful, and extra-ordinary--try them and see if you don't agree! These need to be baked in a muffin that makes LARGE muffins, so treat yourself to the perfect pan, and serve these often!"
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 20 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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