2/3 cup diet margarine
2 eggs
1 1/4 cups cornmeal
3/4 cup flour
2 1/2 tsp double-acting baking powder
3/4 tsp salt
3/4 cup skimmed milk
1/2 cup fresh blueberries or unsweetened frozen blueberries, thawed and drained
Beat the diet margarine and eggs in a medium bowl. Stir in the cornmeal.
Sift the flour and remeasure to 3/4 cup.
Sift again with the baking powder and salt.
Stir 1/3 of this mixture into the cornmeal mixture.
Add the remaining 1/3 of flour mixture. Gently fold in the blueberries.
Place a scant 1/4 cup of batter in each cup of a muffin tin that has been sprayed with vegetable coating.
Bake the muffins in a preheated 350 degree C oven for 20 to 25 minutes until golden brown.
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Nutrition per serving⤵️:
Calories ⇢ 79.6
Carbohydrate(gm) ⇢ 13.7
Protein(gm) ⇢ 2.9
Saturated Fat(gm) ⇢ 0.4
