Blueberry-Cornmeal Muffins (3 PTS) Recipe - Cooking Index
Blueberry-Cornmeal Muffins (3 PTS) Recipe - Cooking Index
| 1/4 cup | Sifted powdered sugar | |
| 2 teaspoons | Grated orange rind - divided | |
| 1 1/2 teaspoons | Orange juice | |
| 1 1/4 cups | All-purpose flour | |
| 3/4 cup | Yellow cornmeal | |
| 1/2 cup | Firmly packed brown sugar | |
| 1 tablespoon | Baking powder | |
| 1 1/2 cups | Frozen unsweetened blueberries | |
| 1 cup | 1% low-fat milk | |
| 2 tablespoons | Margarine - melted | |
| 1 tablespoon | Egg (large) | |
| 1 tablespoon | Egg white (large) | |
| Nonstick cooking spray |
1. Preheat oven to 425 oF. 2. Combine powdered sugar, 1 teaspoon orange
rind, and orange juice in a small bowl; stir well, and set aside. 3.
Combine remaining 1 teaspoon orange rind, flour, and next 3 ingredients in
a medium bowl; stir well. Add frozen blueberries, and toss gently to coat.
Combine milk and next 3 ingredients; stir well with a whisk. Add milk
mixture to dry ingredients, stirring just until moist. 4. Divide batter
evenly among 12 muffin cups coated with cooking spray. Bake at 425 oF for
22 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately; place on a wire rack. Drizzle powdered
sugar glaze over tops of muffins. Serve warm.
Make-ahead tip: Let glazed muffins cool completely on a wire rack. Freeze
muffins in an airtight container up to 1 month. Thaw at room temperature.
Microwave muffins, 1 at at time, at MEDIUM (50% power) until warm, if
desired.
Yield:12 servings (serving size:1 muffin). Selections: 1B, 1FA, 40C.
Points: 3 Per serving: Calories 164 (16% from fat); protein 3.6 g; fat 3
g (sat 1.7 g); carbohydrates 31.2 g; fiber 1.4 g; cholesterol 19 mg; iron
1.3 mg; sodium 47 mg; calcium 84 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.