WEIGHT WATCHERS BLUEBERRY CORN MUFFINS
Make and share this Weight Watchers Blueberry Corn Muffins recipe from Food.com.
Provided by Jazziegirl8751
Categories Dessert
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Grease and flour a cupcake pan.
- Toss blueberries with 1 tbs. flour.
- Mix together remaining flour, cornmeal, baking powder and salt.
- On medium-high speed, beat the 2 egg whites to stiff peaks.
- On low, beat in the extra egg and applesauce.
- Alternately beat in flour mixture and 1 cup milk.
- Fold in blueberries.
- Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
- For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
- These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Nutrition Facts : Calories 135, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.9, Sodium 188.4, Carbohydrate 28.3, Fiber 1.1, Sugar 11.1, Protein 3.9
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