Good weekend foodie friends hope you are having a great weekend! Here is a quick breakfast idea for this weekend!
Serving Size: 1 Muffin
Fat: .9 g
Carbs: 13 g
Fiber: 2 g
Protein: 2 g
Preheat oven to 400 degrees. Line with paper liners. Whisk together the flour, 3/4 cup splenda, salt, and baking powder in a large bowl.Whisk vegetable oil, egg whites, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 15 minutes. Let cool completly. While cooling take 2 tablespoons of splenda squeeze all juice out of lemon and whisk together completly. When the muffins are cooled put lemon glaze on the top of each muffin until it is completely gone.
|Adapted and changed from AllRecipes.com|