Blueberry Polenta

• 2 banana whls, very ripe
• 1 cup corn flour
• 1 cup whole wheat flour
• 2 tablespoons honey
• 1 tablespoon sweetener succanat or other
• 1 cup water or nonfat milk
• juice
• 1 teaspoon Ener-G Egg Replacer or 1 egg white
• 1 teaspoon guar gum or other thickener
• 1 teaspoon baking soda or slightly less
• 2 tablespoons nonfat yogurt
• 1 teaspoon cinnamon or more
• 1 teaspoon cardamom or more
• 1 cup blueberries fresh

1. Preparation: Mash bananas with a potato masher, add all remaining ingredients,except for blueberries.
2. Stir well.
3. Lightly oil a small pan, or 8 muffin tin,by dipping a paper napkin in a drop of oil and spreading this all over the baking surface (or spray with Pam).
4. Pour batter into pan (8" x 5") or muffintin.
5. Sprinkle top with blueberries, the more the better.
6. Blueberries won'tsink to the bottom, so you have to press them down if you want to get even moreof them in.
7. Bake at about 400F for about 25-35 minutes, my guess.
8. Serve warm.

banana whls, corn flour, whole wheat flour, honey, sweetener succanat, water, egg, guar gum, baking soda, nonfat yogurt, cinnamon, cardamom, blueberries fresh

Taken from www.yummly.com/recipe/Blueberry-Polenta-1649513 (may not work)