Weight Watchers Blueberry Corn Muffins

"No guilt! Low in Weight Watchers points!"
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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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

  1. 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!
     
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