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Blueberry Corn Muffins

Source of Recipe

Diabetic Cooking Magazine 2005
Blueberry Corn Muffins
Preparation Time: 10 minutes...Bake Time: 20-25 min.
Exchanges
WW Points
Makes 10 muffins

1-3/4 cup All Purpose Flour
1/2 cup Yellow Cornmeal
1 1/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
3/4 cup SPLENDA� Granular
1/2 cup Unsalted Butter, softened
1/3 cup Egg Substitute
2 tsp. Vanilla
1 cup Buttermilk
1 cup Blueberries (frozen or fresh)

Preheat oven to 350�F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.

Blend dry ingredients together in a medium sized mixing bowl. Set aside.

Blend butter in a mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well.

Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated oven 20-25 minutes or until done.

One muffin equals: 4 calories...0gm fat...0mg cholesterol...11mg sodium...0.5gm carbohydrate...0 gm fiber...0.5gm protein ++++ Exchanges: Free Food ++++ WWP: 0