Sugar-Free Blueberry Cupcakes (as seen on Pennies on a Platter)
12 Tbsp Splenda
2 large eggs
1 1/4 cups self rising flour*
1 teaspoon of baking powder
2 tablespoons of milk
1 cup blueberries
fat-free vanilla yogurt - for topping
Preheat oven to 375˚. Line two miniature cupcake pans with liners.
together the butter with the Splenda until creamy. Mix in the eggs one
at a time. Add the flour and baking
powder and mix gently. Add the milk then fold in the blueberries. If
the mixture is too dry, mix in a little more milk. Pour into miniature
cupcake pans and cook for 10-12 minutes at 375F.
Large cupcake cases will be same temperature for 15 to 20 minutes and
will make about 10 to 12.