Big Berry Light Muffins

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A large tender berry packed muffin that is on the lighter side but with all of the taste! Use a medium to large muffin pan and fill cups 3/4 full.

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Steps

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Preheat your oven to 400.

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Line your muffin pan with cupcake papers or grease cups liberally.

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In a large bowl , whisk together oil , buttermilk and eggs.

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In a seperate bowl , whisk together dry ingredients.

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Add the dry mixture to the liquid and stir until just combined.

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Gently fold in the berries.

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Fill each muffin cup to 3 / 4 full.

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Bake the muffins in the preheated oven for 25-30 minutes or until golden brown and tester comes out fairly clean.

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Ingredients

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canola oil, low-fat buttermilk, egg beaters egg substitute, all-purpose flour, rolled oats, splenda brown sugar blend, baking powder, salt, vanilla, ground nutmeg, cinnamon, blackberry, raspberries