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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Breads

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Blueberry Corn Muffins

 Submitted by: Joy Sutter
Social Service
Source: Weight Watchers Magazine
2 cups minus 2 Tablespoon flour 1 cup reduced-calorie vanilla nonfat yogurt
1/3 cup brown sugar (reserve 1 Tablespoon) 1/4 cup water
1/4 cup yellow cornmeal 1/4 cup egg substitute
1 teaspoon baking powder 2 Tablespoons melted margarine
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 1 cup blueberries, fresh or thawed frozen
  1. Preheat oven to 400°. Spray muffin cups with non-stick cooking spray.
  2. In large bowl, combine flour, sugar, cornmeal, baking powder, baking soda and salt.
  3. In medium bowl, combine yogurt, 1/4 cup water, egg substitute, margarine and vanilla, mix until combined. Pour wet ingredients into dry; mix just until combined. Gently stir in blueberries.
  4. Spoon batter evenly into prepared cups, filling about 2/3 full. Sprinkle tops evenly with reserved sugar.
  5. Bake 15-20 minutes until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan and cool completely on rack.

Serves: 12 Nutrition Facts

Calories: 206 Saturated Fat: 0.5 gm
Carbohydrate: 39 gm Fiber: 2 gm
Cholesterol: 0 mg Protein: 5 gm
Fat: 3 gm Sodium: 226 mg

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