Weight Watchers Blueberry Corn Muffins

Recipe by Jazziegirl8751
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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