Raspberry or Blueberry Corn Muffins

Submitted by MsSally

"Saved for safekeeping from MSN."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1⁄2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 1⁄4 cup applesauce
• 2 teaspoons vanilla extract
• 1⁄4 cup egg substitute
• 1 1⁄4 cups raspberries or 1 1/2 cups blueberries

directions

1. Preheat oven to 400 degrees F.
2. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
3. In large bowl, mix first 6 ingredients.
4. In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
5. Fold in berries.
6. Spoon batter into muffin cups.
7. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
8. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
9. Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

Reviews

[bluemoon downunder]

Another of MsSally's super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally's Recipe #339520! I made these with raspberries which we love and an egg - a wonderfully golden yolked free-range egg from a workmate's farm - rather than egg substitute. Otherwise I followed the instructions exactly. Again, thank you for sharing this great recipe. Made for Holiday Tag.

 

[breezermom]

These were good, I just couldn't seem to accept the blueberries in a corn muffin. The corn muffin is a sweet cornbread, similar in taste to a Jiffy mix cornbread. Mine were done in just 18 minutes. This is a quick and easy recipe, its just not my personal preference. Made for Everyday is a Holiday tag!

 

[loof751]

Delicious! I used 1 real egg instead of the egg substitute, otherwise made just as specified. I also used paper liners but I won't next time because the muffins did stick to them a little. These were so moist and tasty and the blueberry is fantastic with the cornbread. I loved these - thanks for sharing this recipe!

 

[justcallmetoni]

I think I have just found my favorite cornbread recipe. I used half Splenda and half sugar to cut the colories a bit more and thought they were just terrific. They were a little sweet for me so I might use less next time but the muffin itself was tender and moist with a great texture and crumb. As a small household, I had the batch do double duty splitting the batter just before adding in the vanilla; adding corn and scallions to half for a savory side to taco stew and vanilla and blueberries to the other half as breakfast. Nice big muffins for just 2 WW points each. Thanks MsSally. Made for the Safari Supper Club's *Spring Spectacular*.

 

[CoffeeB]

What a great muffin for those watching there fat and calorie intake. I follow the WW plan most days of the week and so this is just perfect for a snack. Since it isn't a very sweet muffin, (which works well for me) maybe subbing Splenda for the sugar would suffice. FABULOUS little morsel!! Made for 123 Hit Wonders 08~