Ingredients:
- 2 Tablespoons of butter, softened
- 1/4 cup sugar
- 1/8 cup egg beaters
- 2 Tablespoons light sour cream
- 3/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 Tablespoons milk
- 1/2 cup fresh blueberries
- 1/2 cup chopped fresh rhubarb
Directions:
- Cream together the butter and the sugar.
- Add the egg beaters and sour cream until mixed well.
- Combine flour, baking powder and salt. Add this to the mixture along with the milk.
- Gently fold in the blueberries and rhubarb.
- Divide out evenly into a greased muffin pan. Makes 12 muffins.
These are very delicious! They are flat, almost like muffin tops. They are moist and dense. At 2 points plus, they can’t be beat!
