Blueberry Cornbread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 package Jiffy Cornbread muffin mix1/2 c plain nonfat Greek yogurt1 large egg1 T canola oil1/2 c fresh blueberries
Preheat oven to 425. Place cornmeal mix in a medium bowl and make a well in center. Combine yogurt, egg and oil in a bowl, stirring with whisk. Stir in blueberries. Add yogurt mixture to cornmeal mix, stirring just until moist.
Spoon batter into muffin pan coated with cooking spray. Bake for 13-15 minutes or until lightly browned. Yield 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BECDENT.
Spoon batter into muffin pan coated with cooking spray. Bake for 13-15 minutes or until lightly browned. Yield 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BECDENT.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 4.1 g
- Cholesterol: 24.1 mg
- Sodium: 170.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.2 g
- Protein: 2.3 g
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