Recipe

Blueberry-ginger Corn Muffins Recipe

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Ingredients

1/4 c sugar .
3/4 c flour .
1/4 c whole wheat flour .
1/4 c Splenda granular .
1/2 c skim milk .
2 tsps baking powder .
5 tbsps unsweetened applesauce .
1 large egg, slightly beaten .
cooking spray .
2 tsps canola oil .
3/4 c cornmeal .
3 tbsps crystallized ginger, finely sliced .
1 c frozen blueberries or fresh blueberries (frozen are slightly better as they don't burst & bleed during baking) .
1/4 tsp salt

Directions

Step #1 Preheat oven to 425F degrees.
Step #2 Treat 12 muffin tins with a light coating of cooking spray.
Step #3 Combine dry ingredients (flour through salt) In a large-ish bowl.
Step #4 Mix to insure a good mix.
Step #5 Mix wet ingredients (milk through egg) together in separate bowl.
Step #6 Pour the wet ingredients into the flour mix until just mixed.
Step #7 Fold berries & ginger into the muffin batter.
Step #8 Place heaping tbsps of batter into the ttreated muffin tin.
Step #9 About 1/3 c batter per mufin.
Step #10 Bake 12-15 mins until the muffins are golden brown & a toothpick inserted into the center of a muffin comes out clean.
Enjoy the Blueberry-Ginger Corn Muffins recipe

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