JudyMNT
10-17-2004, 03:55 AM
Sugar-Free Blueberry-Corn Muffins
Core Checkmark
p. 141 -- Nov / Dec 2004 WW Magazine
Makes 15 servings
1 cup yellow cornmeal
1/2 cup Splenda
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
pinch salt
1 (15-oz.) can cannellini (white kidney) beans, rinsed & drained
1/2 cup FF cottage cheese
2 large eggs
2 tsp. vanilla extract
1 cup frozen unswt. blueberries (DO NOT THAW)
1. Preheat oven to 400 deg. F. Line 15 muffin cups with paper liners, or spray with nonstick spray.
2. Whisk together the cornmeal, Splenda, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
3. Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries.
4. Spoon into the muffin cups, filling them 2/3 full. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
Per serving (1 muffin): 103 cal, 1 g fat, 2 g fiber, POINTS value (Flex): 2
COOK'S TIP: As with all baked goods made with sucralose, these muffins tend to dry out quickly. Those not served within a day should be placed in an airtight container and frozen for up to 2 months. To thaw, wrap a frozen muffin in foil and place in a 325 deg. F. oven until heated through.
Corn and Black Bean Muffins
a variation of:
Sugar-Free Blueberry-Corn Muffins
Core Checkmark
p. 141 -- Nov / Dec 2004 WW Magazine
Makes 15 servings
1 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cumin
pinch salt
1 (15-oz.) can black beans, rinsed & drained
1/2 cup FF cottage cheese
2 large eggs
2 tsp. vanilla extract (??)
1 cup cooked corn kernels
a sprinkling of finely chopped jalapeno pepper
FF sharp cheddar cheese, shredded
1. Preheat oven to 400 deg. F. Line 15 muffin cups with paper liners, or spray with nonstick spray.
2. Whisk together the cornmeal, baking powder, baking soda, cumin, and salt in a medium bowl; set aside.
3. Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the corn and jalapeno pepper, if using.
4. Spoon into the muffin cups, filling them 2/3 full. Sprinkle each muffin with a teaspoon of shredded fat-free sharp cheddar cheese just before popping them in the oven. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
Per serving (1 muffin):
90 cal, 1 g fat, 2 g fiber,
POINTS value (Flex): 1
Core Checkmark
p. 141 -- Nov / Dec 2004 WW Magazine
Makes 15 servings
1 cup yellow cornmeal
1/2 cup Splenda
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
pinch salt
1 (15-oz.) can cannellini (white kidney) beans, rinsed & drained
1/2 cup FF cottage cheese
2 large eggs
2 tsp. vanilla extract
1 cup frozen unswt. blueberries (DO NOT THAW)
1. Preheat oven to 400 deg. F. Line 15 muffin cups with paper liners, or spray with nonstick spray.
2. Whisk together the cornmeal, Splenda, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
3. Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries.
4. Spoon into the muffin cups, filling them 2/3 full. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
Per serving (1 muffin): 103 cal, 1 g fat, 2 g fiber, POINTS value (Flex): 2
COOK'S TIP: As with all baked goods made with sucralose, these muffins tend to dry out quickly. Those not served within a day should be placed in an airtight container and frozen for up to 2 months. To thaw, wrap a frozen muffin in foil and place in a 325 deg. F. oven until heated through.
Corn and Black Bean Muffins
a variation of:
Sugar-Free Blueberry-Corn Muffins
Core Checkmark
p. 141 -- Nov / Dec 2004 WW Magazine
Makes 15 servings
1 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cumin
pinch salt
1 (15-oz.) can black beans, rinsed & drained
1/2 cup FF cottage cheese
2 large eggs
2 tsp. vanilla extract (??)
1 cup cooked corn kernels
a sprinkling of finely chopped jalapeno pepper
FF sharp cheddar cheese, shredded
1. Preheat oven to 400 deg. F. Line 15 muffin cups with paper liners, or spray with nonstick spray.
2. Whisk together the cornmeal, baking powder, baking soda, cumin, and salt in a medium bowl; set aside.
3. Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the corn and jalapeno pepper, if using.
4. Spoon into the muffin cups, filling them 2/3 full. Sprinkle each muffin with a teaspoon of shredded fat-free sharp cheddar cheese just before popping them in the oven. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
Per serving (1 muffin):
90 cal, 1 g fat, 2 g fiber,
POINTS value (Flex): 1