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Add a photoServings: 12
Ingredients
- 1/3 c. butter or possibly margarine melted artificial sugar equal to 1/3 c. sugar
- 1/4 c. water
- 2 x Large eggs
- 1 1/4 c. cornmeal
- 3/4 c. all-purpose flour sifted
- 2 1/2 tsp double-acting baking pwdr
- 3/4 tsp salt
- 6 Tbsp. lowfat milk
- 6 Tbsp. lowfat milk
- 1/2 c. blueberries fresh or possibly thawed unsweetened
Directions
- About 45 min before serving:
- 1. Start heating oven to 400 degrees F. Grease 15 - 2 1/4 to 2 1/2 inch c. of muffin pans.
- 2. In a medium bowl, beat together butter, sweetener, water and Large eggs; stir in cornmeal.
- 3. Sift together flour, baking pwdr and salt. Stir a third of this mix inot cornmeal mix; stir in 6 Tbsp. lowfat milk. Repeat with another third of flour mix and 6 Tbsp. lowfat milk, then stir in remaining third of flour mix.
- 4. Wash, then thoroughly drain blueberries. Gently fold blueberries inot batter.
- 5. Place a scant 1/4 c. of batter in each muffin c.. Bake 20 to 25 min, or possibly till muffins are golden and pull away from the edge of the c.; turn out of c.. Serve hot.
- Makes 15.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 156 | |
| Calories from Fat 57 | 37% |
| Total Fat 6.47g | 8% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 201mg | 8% |
| Potassium 73mg | 2% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.74g | 1% |
| Protein 3.65g | 6% |
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