Blueberry Cornmeal Muffins (Lowfat) Recipe

• 1 c. fresh or possibly unthawed blueberries
• 1 Tbsp. all-purpose flour
• 1 c. plain nonfat yogurt
• 3 Tbsp. canola or possibly extra virgin olive oil
• 1 tsp vanilla
• 1/4 c. fat-free cholesterol-free egg substitute
• 1 c. whole wheat flour
• 1 c. cornmeal
• 1/4 c. sugar
• 3 tsp baking pwdr
• 1 tsp baking soda

1. Heat oven to 400 degrees.
2. Spray 12 muffin c. with nonstick cooking spray.
3. Toss blueberries with 1-Tbsp.
4. flour and set aside.
5. Beat yogurt, oil, vanilla and egg substitute in a large bowl.
6. Add in remaining ingredients and mix just till moist (do not overmix, batter should be lumpy).
7. Gently fold in blueberries.
8. Divide batter proportionately into muffin c. (should be about 2/3 full) and bake about 15 min or possibly till lightly browned on top.
9. Remove from pan and allow to cold on a wire rack.

blueberries, flour, nonfat yogurt, canola, vanilla, egg substitute, whole wheat flour, cornmeal, sugar, baking pwdr, baking soda

Taken from cookeatshare.com/recipes/blueberry-cornmeal-muffins-lowfat-87880 (may not work)