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place over rack in top 1/3 of oven. Preheat oven to 400*. Line muffin cups in muffin pan. Lightly spray cups with nonstick spray.Sift together flour, baking powder and salt. Set aside. Beat margarine at medium speed with an electric 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. Alternatly add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries. Spoon (use ice cream scooper ) batter evenly into paper lined muffin cups, Bake for 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack
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