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Blueberry Corn Muffins
Ingredients
¼ cup (50 mL) butter or margarine, melted
1 large egg
1 Tbsp (15 mL) grated lemon rind
1 ¼ cups (300 mL) cornmeal
1 cup (250 mL) flour
½ (125 mL) sweetner (Splenda)
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) baking soda
½ (2 mL) salt
1 cup (250 mL) blueberries
Directions
- Heat oven to 400°F (200°C)
- Grease bottoms of 12 muffin cups (Pam)
- Beat milk, butter, egg and lemon rind in large bowl
- Stir in remaining ingredients all at once and stir until moistened (batter will be lumpy)
- Pour batter evenly into muffin cups
- Bake 12-15 minutes or until golden brown and inserted toothpick in centre comes out clean.
Notes
- Approx. 150 calories each.