Blueberry Corn Muffins (3 PTS)

Recipe Ingredients

1 cup	237ml	Fresh or unthawed frozen blueberries
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Plain nonfat yogurt
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Vanilla
1		Egg
		OR
1/4 cup	49g / 1.7oz	Fat-free cholesterol-free egg product
1 cup	62g / 2.2oz	Whole wheat flour
1 cup	62g / 2.2oz	Cornmeal
1/4 cup	49g / 1.7oz	Sugar
3 teaspoons	15ml	Baking powder
1 teaspoon	5ml	Baking soda

Recipe Instructions

Heat oven to 400º. Spray 12 medium muffin cups, 2 1/2 × 1 1/4 inches, with

nonstick cooking spray, or line with paper baking cups. Toss blueberries

and

all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large

bowl. Stir in remaining ingredients just until moistened. Carefully stir

in

blueberries.

Divide batter evenly among muffin cups (cups will be about two-thirds

full).

Bake about 15 minutes or until golden. Immediately remove from pan to wire

rack. Serve warm if desired.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"12 Muffins"

T(Bake):

"0:15"

Per serving: 149 Calories (kcal); 4g Total Fat; (25% calories from fat);

4g

Protein; 24g Carbohydrate; 16mg Cholesterol; 247mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

1/2 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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