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Blueberry-Cornmeal Muffins (3 PTS) Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasBlueberry-Cornmeal Muffins (3 PTS) Recipe - Cooking Index

Blueberry-Cornmeal Muffins (3 PTS)

Serves: 12 people

Recipe Ingredients

1/4 cup 49g / 1.7ozSifted powdered sugar
2 teaspoons 10mlGrated orange rind - divided
1 1/2 teaspoons 7.5mlOrange juice
1 1/4 cups 78g / 2.8ozAll-purpose flour
3/4 cup 46g / 1.6ozYellow cornmeal
1/2 cup 80g / 2.8ozFirmly packed brown sugar
1 tablespoon 15mlBaking powder
1 1/2 cups 355mlFrozen unsweetened blueberries
1 cup 237ml1% low-fat milk
2 tablespoons 30mlMargarine - melted
1 tablespoon 15mlEgg (large)
1 tablespoon 15mlEgg white (large)
  Nonstick cooking spray

Recipe Instructions

1. Preheat oven to 425 oF. 2. Combine powdered sugar, 1 teaspoon orange

rind, and orange juice in a small bowl; stir well, and set aside. 3.

Combine remaining 1 teaspoon orange rind, flour, and next 3 ingredients in

a medium bowl; stir well. Add frozen blueberries, and toss gently to coat.

Combine milk and next 3 ingredients; stir well with a whisk. Add milk

mixture to dry ingredients, stirring just until moist. 4. Divide batter

evenly among 12 muffin cups coated with cooking spray. Bake at 425 oF for

22 minutes or until muffins spring back when touched lightly in center.

Remove from pans immediately; place on a wire rack. Drizzle powdered

sugar glaze over tops of muffins. Serve warm.

Make-ahead tip: Let glazed muffins cool completely on a wire rack. Freeze

muffins in an airtight container up to 1 month. Thaw at room temperature.

Microwave muffins, 1 at at time, at MEDIUM (50% power) until warm, if


Yield:12 servings (serving size:1 muffin). Selections: 1B, 1FA, 40C.

Points: 3 Per serving: Calories 164 (16% from fat); protein 3.6 g; fat 3

g (sat 1.7 g); carbohydrates 31.2 g; fiber 1.4 g; cholesterol 19 mg; iron

1.3 mg; sodium 47 mg; calcium 84 mg.

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


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