Corn and Blueberry Muffins
This is one of the tastiest low calorie muffins around because it combines the sweetness of blueberry muffin recipes with the heartiness of corn muffin recipes. This is one low calorie muffin you cannot afford to miss.
Notes
It's also good with a combination of blueberries and sauted apples, if you decide to do it that way, you should add a little lemon juice and some cinnamon to the batter.
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Cooking Time20 min
Ingredients
- 1 1/3 cup unbleached flour, all purpose or white whole wheat
- 2/3 cup corn flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar substitute suitable for baking
- 2 eggs, or equivalent egg substitute
- 1 cup skim milk
- 1 cup skim milk plus 1 tablespoon lemon juice
- 1/4 cup butter substitute, melted
- 1 to 2 cups blueberries
Instructions
- Sift the dry ingredients together.
- Beat the eggs, milk, milk with lemon juice and butter substitute together.
- Pour the egg mixture into the flour mixture and stir just enough to moisten the dry ingredients.
- Fold the blueberries into the batter.
- Spray a muffin tin with cooking spray and fill the muffin cups 2/3 full with batter.
- Bake at 400 degrees F for 20 minutes or until golden brown.
