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Blackberry Corn Muffins
1 1/4 c All-purpose flour
3/4 c Corn meal
1 tb Brown sugar; (optional)
2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
3/4 c Skim milk
1/4 c Diet margarine; melted
1 Egg; beaten, or equivalent egg substitut
1 c Frozen blackberries; or blueberries, partially thaw
Combine flour, corn meal, sugar, if desired, baking powder, salt, and
baking soda. Stir in milk, margarine, and egg just until mixture is evenly
moistened. Fold in berries. 2. Prepare bottoms only of 12 medium muffin
cups with cooking spray or line with paper baking cups. Fill cups 3/4 full
of batter. Bake for 15-20 mins. in a preheated 425-degree oven or until
tops are golden brown. Serve warm. Makes 12 muffins.
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