Lemon-Blueberry Corn Muffins
Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.
- 1/2 cup unbleached white flour
- 1/2 cup whole-wheat flour
- 1 cup yellow cornmeal (finely ground works best)
- 1/3 cup granulated sugar
- 1/3 cup Splenda® (or other sugar alternative for baking)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon, finely chopped (about 1 1/2 teaspoons)
- 1/4 cup canola oil
- 4 tablespoons lemon juice
- 1/4 cup fat-free sour cream
- 3/4 cup fat-free half-and-half or low-fat milk
- 1 large egg
- 1/4 cup egg substitute
- 2 cups frozen or fresh blueberries
- Preheat oven to 400 degrees. Line 15 muffin cups with paper or foil liners.
- Whisk together the flours, cornmeal, sugar, Splenda®, baking powder, salt and lemon zest in a large bowl.
- Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.
- Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).
around 15 muffins
Per muffin: 145 calories, 4 g protein, 23 g carbohydrates, 4.4 g fat, 0.4 g saturated fat, 15 mg cholesterol, 2 g fiber, 198 mg sodium. Calories from fat: 27%.
© 2006 Elaine Magee