Mixed Berry Cornmeal Muffins

Mixed Berry Cornmeal Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 2.0 g
  • Cholesterol: 15.8 mg
  • Sodium: 220.5 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Mixed Berry Cornmeal Muffins calories by ingredient
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Introduction

I discovered a big bag of yellow cornmeal in the back of my pantry and decided to start experimenting with it! Feel free to use any fruit you want - strawberries or even sweet cherries would be fantastic. I discovered a big bag of yellow cornmeal in the back of my pantry and decided to start experimenting with it! Feel free to use any fruit you want - strawberries or even sweet cherries would be fantastic.
Number of Servings: 12

Ingredients

    1 cup cornmeal
    1 cup whole wheat flour
    0.5 cup Splenda
    2 tsp baking powder
    0.5 tsp salt
    1 egg, large
    3 tbsp Becel (64% less calories)
    1 cup skim milk
    1 cup berries/fruit
    1/2 cup berries/fruit for garnish

Directions

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, becel, and milk, stirring until just combined. Fold in 1 cup of berries or fruit. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.

Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.

Serving Size: Makes 12 nice-sized muffins.

Adapted from www.eatingoutloud.com

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