Blueberry Corn Muffins
Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist, honey-sweetened muffins.
From EatingWell: July/August 1993, The EatingWell Diabetes Cookbook (2005)
Yield: 1 dozen muffins
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup blueberries
- 1 large egg
- 2/3 cup low-fat milk
- 1/2 cup honey
- 3 tablespoons canola oil
- 1 teaspoon sugar
Preparation
- Preheat oven to 400°F. Coat 12 standard 21/2-inch muffin cups with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
- Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
- Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Nutrition Per muffin:
172 calories; 5 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 32 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 72 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 starch