Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.8
- Total Fat: 0.4 g
- Cholesterol: 0.4 mg
- Sodium: 19.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
View full nutritional breakdown of Blueberry Corn Muffins calories by ingredient
Blueberry Corn Muffins
Submitted by: JSTOCKWELLNumber of Servings: 12
Ingredients
-
.5 C all purpose flour
.75 C whole wheat flour
.5 C cornmeal
2T granulated sugar
.5 tsp salt
1 T baking powder
1 C skim milk
.5 C unsweetened applesauce
1 egg white, beaten
1 C fresh blueberries
Directions
Preheat oven to 375 F. Grease muffin cups or use foil liners.
Sift flours, cornmeal, sugar, salt & baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, applesauce and egg.
Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes or until set and toothpick inserted in center comes out clean. Let muffins sit 10 minutes before removing from pan.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user JSTOCKWELL.
Sift flours, cornmeal, sugar, salt & baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, applesauce and egg.
Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes or until set and toothpick inserted in center comes out clean. Let muffins sit 10 minutes before removing from pan.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user JSTOCKWELL.
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