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Ingredients
| blueberries: 1 cup |
| all-purpose flour (unsifted): 1 1/3 cups |
| cornmeal: 1/2 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| eggs: 2 (whites) |
| Splenda: 1/2 cup |
| eggs: 1 |
| sweetened applesauce: 2 Tbl |
| nonfat milk: 1 cup |
| nonfat milk: 1 Tbl |
| powdered sugar (unsifted): 1 cup |
| lemon zest: 1 tsp |
Weight Watchers Blueberry Corn Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375. Grease and flour a cupcake pan.
- Toss blueberries with 1 tbs. flour.
- Mix together remaining flour, cornmeal, baking powder and salt.
- On medium-high speed, beat the 2 egg whites to stiff peaks.
- On low, beat in the extra egg and applesauce.
- Alternately beat in flour mixture and 1 cup milk.
- Fold in blueberries.
- Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
- For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
- These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!