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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