Weight Watchers Blueberry Corn Muffins

Total Time
45mins
Prep 20 mins
Cook 25 mins

No guilt! Low in Weight Watchers points!

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Grease and flour a cupcake pan.
  2. Toss blueberries with 1 tbs. flour.
  3. Mix together remaining flour, cornmeal, baking powder and salt.
  4. On medium-high speed, beat the 2 egg whites to stiff peaks.
  5. On low, beat in the extra egg and applesauce.
  6. Alternately beat in flour mixture and 1 cup milk.
  7. Fold in blueberries.
  8. Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
  9. Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
  10. For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
  11. These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Most Helpful

I ran this recipe through my Weight Watchers Recipe Builder using the following ingredients and each muffin comes out to 3 points each: Point value per muffin = 3 (using the following ingredients) 1 cup blueberries 1 1/3 cup all-purpose flour 1/2 cup self-rising cornmeal mix 2 tsp baking powder 1/2 tsp table salt 2 items egg white(s) 1/2 cup sugar 1 egg 2 Tbsp unsweetened applesauce 1 cup 1% low-fat milk 1 Tbsp 1% low-fat milk 1 cup powdered sugar 1 tsp lemon zest We could probably even cut it down a little more by using Splenda instead of sugar, fat free milk and perhaps 1/2 white 1/2 whole wheat flour...Thank you for posting!

senseicheryl October 05, 2008