Weight Watchers Blueberry Corn Muffins - cooking recipe

Ingredients

1 cup blueberries
1 1/3 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup Splenda granular, sugar substitute
1 egg
2 tablespoons applesauce
1 cup skim milk
Topping
1 tablespoon skim milk
1 cup confectioners' sugar
1 teaspoon grated lemon zest

Preparation

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!