Tomorrow I'm going to experiment with my usual blueberry muffin recipe. We've got a diabetic in our office & this is her birthday breakfast treat. I'm going to use egg substitute instead of regular eggs, light butter instead of "real" whole butter and 1/2 Splenda instead of all sugar (it is my understanding that Splenda has to be used 1/2 to 1/2 in a recipe). Anyone else here used Splenda yet? What were your results like? I'm wondering what these are going to turn out like given that I'm replacing/subbing 3 ingredients.