Raspberry or Blueberry Crème Muffins

Mix:
2 cups Splenda
1 cup vegetable oil
1/2 cup unsweetened applesauce
4 eggs

Add:
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons vanilla extract

Then add:
1 cup sour cream
3 cups flour

Fold in:
2 cups blueberries or raspberries (I like the frozen Wyman berries from Maine).
Spoon into muffin pans sprayed with Pam and bake 375 degrees for 25 minutes.
Pam of Maine

http://www.nancyskitchen.com