Blueberry-Corn Muffins

Cranberries are also a nice addition to these muffins, especially when baking in the fall.

1 cup fresh or unthawed frozen blueberries

1 tablespoon all-purpose flour

1 cup plain nonfat yogurt

3 tablespoons vegetable oil

I teaspoon vanilla

¼ cup fat-free egg product or I egg

1 cup whole wheat flour

I cup cornmeal

¼ cup sugar

3 teaspoons baking powder

I teaspoon baking soda

Heat oven to 4000. Spray 12 medium muffin cups, 2 ½  x 1 ¼ inches, with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all-purpose flour; reserve. Beat yogurt, oil, vanilla and egg product in large bowl. Stir in remaining ingredients except blueberries just until moistened. Carefully stir in blueberries.

Divide batter evenly among muffin cups (cups will be about two-thirds full). Bake about 15 minutes or until golden brown. Immediately remove from pan. 12 muffins.

Nutrition Per Muffin

Calories  :  145

Fat :  g 4

Carbohydrate : g 25

Dietary Fiber : g 2

Protein :  g 4

Saturated :  g 1

Unsaturated :  g 3

Cholesterol :  mg 0

Sodium :  mg 190

Percent of U.S. RDA

Vitamin A :     *%

Vitamin C :     *%

Calcium   :     10%

Iron         :     4%