Blueberry-Ginger Corn Muffins

Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 3⁄4 cup flour
• 1⁄4 cup whole wheat flour
• 3⁄4 cup cornmeal
• 1⁄4 cup sugar
• 1⁄4 cup Splenda granular
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup skim milk
• 2  teaspoons canola oil
• 5  tablespoons unsweetened applesauce
• 1  large egg, slightly beaten
• 1  cup frozen blueberries (frozen are slightly better as they don't burst and bleed during baking) or 1  cup fresh blueberries (frozen are slightly better as they don't burst and bleed during baking)
• 3  tablespoons crystallized ginger, finely diced
•  cooking spray

Directions

1. Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
2. Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
3. Mix wet ingredients (milk through egg) together in separate bowl.
4. Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
5. Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
6. Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.