Sugar Free Blueberry Cornmeal Muffins Food

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

BLUEBERRY-CORNMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
• In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
• Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
• In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
• In medium bowl, whisk together butter, milk, maple syrup, and eggs.
• Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
• Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

BAKED BLUEBERRY CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

FAT FREE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
• In another bowl combine baking powder, both flours, & cinnamon.
• Add gradually to the wet mixture.
• Add Vanilla.
• Fold in Blueberries.
• Bake approx 24 minutes.
• Enjoy!

SUGAR-FREE BLUEBERRY-CORN MUFFINS - WEIGHT WATCHERS

Steps:

• Preheat the oven to 400. Line 15 muffin cups with paper liners, or spray with nonstick spray.
• Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• 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.
• 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.
• 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 oven until heated through.

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
• Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

BLUEBERRY MUFFINS - FAT-FREE, SUGAR-FREE, CHOLESTEROL-FREE

Steps:

• Preheat oven to 400 degrees.
• Spray muffin tin with cooking spray.
• In a large bowl, combine both flours, baking powder and baking soda. Mix well.
• In another bowl, combine remaining ingredients EXCEPT FOR THE BLUEBERRIES. Mix well. Add to dry mixture and again, mix well.
• Add blueberries and fold in gently.
• Divide evenly into prepared muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.
• Enjoy!

SUGAR FREE BLUEBERRY CORNMEAL MUFFINS

Steps:

• Heat oven to 375 degrees.
• Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
• In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
• Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
• Gently stir in 1 1/2 cups of the blueberries.
• Spoon batter into prepared muffin tin cups, dividing equally.
• Top each muffin with a few of the remaining blueberries.
• Bake about 20 minutes or until pick inserted into centers comes out clean.
• Cool on rack.

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.