From Light & Tasty "These tender corn muffins are bursting with blueberries," says Genevieve Fairchild of Chester, Iowa. "For a different fruity flavor, I sometimes substitute chopped apples for the berries."
INGREDIENTS
* 1/4 cup butter or stick margarine, softened * 1/4 cup sugar * 1/4 cup packed brown sugar * 1 egg * 1 cup all-purpose flour * 1/2 cup cornmeal * 2 teaspoons baking powder * 1/4 teaspoon salt * 1/4 teaspoon ground nutmeg * 1/2 cup 2% milk * 1 cup fresh or frozen blueberries*
SERVINGS 12 CATEGORY Low Sodium METHOD Baked PREP 15 min. COOK 20 min. TOTAL 35 min.
DIRECTIONS
In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.
NUTRITIONAL INFO
Nutritional Analysis: One muffin equals 146 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
