Blueberry Corn Muffins
Serves 10


1-3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1-1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Splenda
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 tsps vanilla extract
1 cup buttermilk
1 cup blueberries(frozen or fresh)

Preheat oven 350 deg F. Spray muffin pan with nonstick
cooking spray or line muffin pans with 10 paper baking cups.
Blend dry ingredients together in medium mixing bowl. Set
aside. Blend butter in mixing bowl until light and fluffy. Add
egg substitute slowly. Scrape sides and continue to mix until
butter forms small lumps. Add vanilla and buttermilk. Mix
well. Add dry ingredients in 3 batches. Mix well and scrape
side of bowl after each addition.Fold blueberries gently into
batter. Scoop batter into prepared muffin cups, filling cups to
top. Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean.



Calories 220
Fat 10g
Chol 25mg
Sodium 290mg
Carbs 26g
Fiber 2g
Protein 5g
Exchanges:
1-1/2 Starch
2 Fat