- 1 Scoop PBCC
- 1 Whole Egg
- 1/2 TSP Baking Powder
- 2 TBSP Fat Free Cool Whip
- Blueberries for Topping
Set oven to 350.
In a bowl, combine ingredients.
Spray or line 6 mini muffins and spoon batter, filling 1/2 way.
Bake for 8 minutes or until golden brown.
Remove and let cool.
Top with cool whip and blueberries.