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Wednesday, February 29, 2012

Whole Grain Blueberry Corn Muffins

I came up with a recipe for blueberry corn muffins using whole wheat flour and oat bran.  To get the most benefits from cornmeal, make sure the one you choose is whole.  Degermed cornmeal loses important nutrients once it is milled.  Cornmeal is a great source of niacin, thiamin, and folate and vitamins B6, E and K.  There are approximately 200 calories per muffin.

Whole Grain Blueberry Corn Muffins

1/2 cup vegetable oil
1/4 cup natural applesauce
1/2 cup preferred sweetener (or sugar)
1 teaspoon salt
1/4 cup honey
2 large eggs
1 cup whole wheat flour
1 cup oat bran hot cereal
2 cups cornmeal
1 Tablespoon baking powder
1 and 3/4 cups lowfat milk
2 cups blueberries

Preheat the oven to 400 degrees.  Place cupcake liners inside the muffin tin.

In a large bowl mix together the vegetable oil, applesauce, preferred sweetener (or sugar) and salt until fluffy.  Stir in the honey and eggs, one at a time, scraping the sides of the bowl and mixing after each addition.

Mix together the dry ingredients including the whole wheat flour, cornmeal, and baking powder in a separate bowl.

Add the dry ingredients and the oil mixture in batches alternating with the milk.  Mix until the batter is smooth.

Gently fold in the blueberries.

Scoop the batter into the muffin tins until about 2/3 full.

Bake for about 20-25 minutes until the tops of the muffins are golden brown.  Remove from the oven and let cool for 5 minutes before removing the muffins from the pan.  Recipe yields about 18 muffins at 200 calories each.

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