Weight Watchers Blueberry Corn Muffins
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml blueberries
- 315.37 ml all-purpose flour
- 118.29 ml cornmeal
- 9.85 ml baking powder
- 2.46 ml salt
- 2 egg whites
- 118.29 ml Splenda granular, sugar substitute
- 1 egg
- 29.58 ml applesauce
- 236.59 ml skim milk
-
Topping
- 14.79 ml skim milk
- 236.59 ml confectioners' sugar
- 4.92 ml grated lemon zest
directions
- Preheat oven to 375. Grease and flour a cupcake pan.
- Toss blueberries with 1 tbs. flour.
- Mix together remaining flour, cornmeal, baking powder and salt.
- On medium-high speed, beat the 2 egg whites to stiff peaks.
- On low, beat in the extra egg and applesauce.
- Alternately beat in flour mixture and 1 cup milk.
- Fold in blueberries.
- Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
- For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
- These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
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Reviews
-
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!