Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.

Target recipe: place oven rack in top 1/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack.