Barb here's the one that I love which is also a low glycemic recipe. I made these for breakfast for many months. Really good. APPLE BRAN MUFFINS - Light & diet friendly They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb

Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad. This is a nice tea bread, I got the recipe from Roselin on the recipe forum: Blueberry Tea Bread (Roselin) 1 beaten egg 2/3c sugar 1 1/2c sifted cake flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 tsp salt 1/3c milk 3T melted butter 1 tsp vanilla 1c fresh or frozen blueberries 2T sugar Preheat oven to 400°. Grease a 1 1/2 quart baking dish. Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla. Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar. Bake 25 minutes or til tests done. I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour: Farmgirl's Blueberry Breakfast Bars Makes 12 to 16 large bars Bottom Layer 2 cups old-fashioned oats 3/4 cup all-purpose flour 3/4 cup (packed) light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted 1 teaspoon pure vanilla extract Top Layer 1 cup all-purpose flour 1/2 cup (packed) light brown sugar 1/2 cup butter or natural vegetable oil sticks Middle Layer 3-1/2 cups fresh or frozen blueberries 1 teaspoon pure almond extract 3/4 cup granulated sugar 3 Tablespoons all-purpose flour 1/2 teaspoon nutmeg (1/4 tsp. if freshly ground) For the Bottom Layer: Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.) For the Top Layer: Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside. For the Middle Layer: Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.) Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen. Just Peachy Blueberry Breakfast Bars: Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes. Good luck, and stay healthy. Annie

That sounds like a good low fat muffin! I make the following and keep in the freezer for breakfast. These are very good. They have less sugar and some good ole oat bran...if your interested. Don't overbake these so they stay moist: Oat Bran Morning Muffins (Very good and very good for you.) 2 1/2 cups oat bran 1/2 cup packed light brown sugar 1/3 cup canola oil (or extra-light olive oil) 2 cups buttermilk 1 cup dried blueberries or cranberries 2 medium apples (Gala); peel & chopped small 2 large eggs; beaten 1 1/2 cups white whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt Preheat oven to 375° and position rack in the center of the oven. Grease or place muffin liners in 16 to 18 standard size muffins cups. In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes. After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean). Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well. *Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above. Marilyn

This recipe is from King Arthur flour and it's the only one I use now. Blueberry Muffins 6 tablespoons butter 3/4 cup sugar 2 eggs 2 cups Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 teaspoons vanilla 1 1/2 to 2 cups blueberries, either fresh or frozen, wild Maine berries preferred 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional) Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins