Big fat bluebery Muffins

So my children love muffins but lately it seems like we have been going through a pack of 18 muffins in a week so today I decided to try these muffins. I made them two different ways. The first batch was made with whole wheat flour and splenda the second time I made them with white flour and sugar defintely liked the second version better. The recipe made 6 big size muffins and then 12 mini muffins.

I did get this recipe from 200 recipes under but it is not under review just wanted to see how they came out.
Let me know what you think

Big Fat Blueberry Muffin(orignal recipe)(only made 6)
1 cup whole wheat flour
1 cup blueberries
1/2 cup vanilla soy milk
1/4 sugar free panckae syrup
1/4 cup egg beaters
1/4 cup splenda
3 tbsp brown sugar
2 tbsp butter
2 tbsp sugar free applesauce( Use blueberry delight if you can find)
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Directions
Preheat oven to 400

In a medium bowl, comine flour, splenda, brown sugar, baking powder, and salt. Mix well

In another bowl combine soymilk, syrup, egg beaters, butter, applesauce, and vanilla. Mix until blended. Do not worry if butter does not break up.

Add dry ingredients into teh wet ingredients until blended. Then fold in blueberries.

Line a 6 cup muffins with bakign liners or spray with cooking spray. Evenly distribute batter among the 6.

Bake for 22 minutes.

Nutririon facts
calories- 137
fat-2.25
sodium-269
carbs-26.5
fiber-3
sugar-7.5
protein-4

Blueberry Muffins with changes!!
1 cup white flour
1 cup blueberries
1/2 vanilla soymilk
1/4 cup pancake syrup
1/4 cup egg beater
1/4 cup sugar
3 tbsp brown sugar
2 tbsp butter
2 tbsp blueberry applesauce
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Directions. Same as above

Nutrition Facts(6 big, 12 mini which you can have 4 per serving)
Caloires-119
fat-2.2
sodium-185.9
carbs-22.2
fiber-1
sugars-6.8
Protein-2.7

Nutrition Facts for 6 changed recipe
Caloires-178.6
fat-3.3
sodium-278
carbs-33
fiber-1.3
sugars-10.2
protein-4.1


I am always looking for feedback so let me know what you think.Thanks

My mixer!!

Well after 5 years of marrige my husband has fianlly bought me a stand mixer. So needless to say I have been busy all weekend.

I made 2 cheesecake recipes and a blueberry recipe.

The first cheesecake recipe is just a new york style recipe. I did not make the crust which is why I had a little bit left over.

Cheesecake
3 (8oz) black of cream cheese
1 can sweetned condensed milk
2 tsp vanilla
2 eggs

Preheat oven at 300 degrees. In mixer beat cream cheese until fluffy. Add condensed milk and beat until smooth. Add vanilla and eggs until combined. Put into prepared crust and bake in the oven for 60 minutes. Once done open oven door and let cool in oven for 60 minutes. Referigate for 6 hours.

The next recipe I made was leftover from the above recipe.

Nutmeg cheesecake cups.

Filling
1 Cup leftover cheesecake from above

Crust
1 cup flour
1/3 c sugar
1/2 tsp nutmeg
1/4 tsp salt
1/2 butter, softened

Combine the first four ingredients together until combined and then add butter until the mixture looks like coarse crumbs.

In greased small muffin pan(24 holes) roll dough into small balls press into holls. Bake in the oven at 350 degrees for 10 minutes. Let cool 5 minutes. Add 1 tbsp of cheesecake mixture on top of crust. Let bake for 30 minutes at 300 degrees.

My last recipe of the weekend is

Blueberry Cream Cheese Muffins

1 box white cake mix
1 cup milk
1/3 cup oil
3 egg whites
3 oz cream cheese
1.5 cup blueberries

Combine first 5 ingriendents in mixer for 2 minutes. Add blueberries. Divide into muffin cups and bake for 20 minutes at 375 degrees.

Will make 24 muffins