CORE-IFFIC Blueberry Muffins.......
Jun 7, 2008 9:10:20 GMT -8
Post by carol on Jun 7, 2008 9:10:20 GMT -8
GREAT CORE-N-BREAD {BCB CORE recipe board}
OR RENAMED AS
CORE-IFFIC BLUEBERRY MUFFINS{ Carol's Tweaks}
1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup fat free sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda{1/2 cup because I like a sweeter corn muffin..Carol}
2 tsp olive oil
2 eggs
1/2 cup skim milk
1 cup fresh blueberries-optional..Carol
Mix everything together & pour into a Pam sprayed 8x8 inch pan or 8 muffins tins.
Bake at 400° for 35 minutes.{I baked at 375° for 28 minutes because my teflon mini loaf pans sometimes burn..Carol}
OR RENAMED AS
CORE-IFFIC BLUEBERRY MUFFINS{ Carol's Tweaks}
1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup fat free sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda{1/2 cup because I like a sweeter corn muffin..Carol}
2 tsp olive oil
2 eggs
1/2 cup skim milk
1 cup fresh blueberries-optional..Carol
Mix everything together & pour into a Pam sprayed 8x8 inch pan or 8 muffins tins.
Bake at 400° for 35 minutes.{I baked at 375° for 28 minutes because my teflon mini loaf pans sometimes burn..Carol}