MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Whole Wheat Bread vs. Wheat Bread Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Light blueberry muffins Ingredients: 1 c. buttermilk 1/2 c. margarine, melted 2 egg substitutes 2 1/2 c. all-purpose flour 1 c. Splenda 2 1/2 tsp. baking powder 1/4 tsp. salt 1 1/2 c. fresh or dry-pack frozen blueberries Directions: Preheat oven to 400 degrees F. In small bowl, combine buttermilk, margarine and egg substitutes until blended. In large bowl, combine flour, Splenda, baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack. Makes about 18 muffins. Perfect with our blueberry jam.       Healthy pumpkin muffins Ingredients: 1 c. pumpkin 2 egg substitutes 2/3 c. instant non fat dry milk 2 tsp. pumpkin pie spice 1 tsp. cinnamon ½ c. Splenda 1/2 c. grated carrots 6 tbsp. flour 4 tbsp. raisins 1 tsp. baking soda 1 tsp. vanilla Directions: Preheat oven to 350 degrees F. Combine pumpkin pie spice, cinnamon, splenda, flour, and baking soda. In separate bowl, combine egg substitutes and vanilla. Add pumpkin and mix well. Add pumpkin spice mixture, carrots and raisins to pumpkin mixture. Spray muffin tin with non-stick cooking spray. Fill muffin tins 2/3 full each. Bake at 350 degrees for 15 minutes. Make a dozen muffins	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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