Sugar Free Blueberry Corn Muffins Weight Watchers Recipes

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
• Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
• Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm. Yields 1 muffin per serving.

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
• Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
• Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm.
• Yields 1 muffin per serving.

WEIGHT WATCHERS BLUEBERRY CORN MUFFINS

Steps:

• 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!

FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

FAT FREE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
• In another bowl combine baking powder, both flours, & cinnamon.
• Add gradually to the wet mixture.
• Add Vanilla.
• Fold in Blueberries.
• Bake approx 24 minutes.
• Enjoy!

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

SUGAR-FREE BLUEBERRY-CORN MUFFINS - WEIGHT WATCHERS

Steps:

• Preheat the oven to 400. Line 15 muffin cups with paper liners, or spray with nonstick spray.
• Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries.
• Spoon into the muffin cups, filling them 2/3 full. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
• Cook's Tip: As with all baked goods made with sucralose, these muffins tend to dry out quickly. Those not served within a day should be placed in an airtight container and frozen for up to 2 months. To thaw, wrap a frozen muffin in foil and place in a 325 oven until heated through.