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    Blueberry Cornmeal Muffins Recipe


    Source of Recipe


    Bette Joyce Faulkner Fleming

    Recipe Introduction


    From QLS fittness club in Kingwood, TX

    List of Ingredients




    1 cup fresh or unthawed blueberries
    1 tablespoon all-purpose flour
    1 cup plain nonfat yogurt
    3 tablespoons canola or olive oil
    1 teaspoon vanilla
    1/4 cup fat-free, cholesterol-free egg substitute
    1 cup whole wheat flour
    1 cup cornmeal
    1/4 cup sugar
    3 teaspoons baking powder
    1 teaspoon baking soda

    Recipe



    Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray. Toss blueberries with 1-tablespoon flour and set aside. Beat yogurt, oil, vanilla and egg substitute in a large bowl. Add remaining ingredients and mix just until moist (don't over mix, batter should be lumpy). Gently mix in blueberries. Divide batter evenly into muffin cups (should be about 2/3 full) and bake about 15 minutes or until lightly browned on top. Remove from pan and allow to cool on a wire rack.
    Makes 12 servings

    Serving Size: 1 muffin
    Nutrients per serving:
    Calories: 149
    Total fat: 4 grams
    Saturated fat: 1 gram
    Cholesterol: 16 mg
    Sodium: 247 mg
    Carbohydrate: 24 grams
    Protein: 4 grams
    Dietary fiber: 2 grams
 

 

 

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