½cupErythritolor other cup-for-cup sugar substitute*
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2largeeggs
1 ¼cupsnonfat yogurtplain or vanilla flavored
¼cupavocado oilor any healthy, neutral tasting oil
1cupfresh blueberries
1Tablespoonlemon zest
Instructions
Preheat the oven to 375 degrees F; (350 F convection oven)
Lightly grease or line 36 mini-muffin tins with paper liners.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, yogurt, lemon zest, and oil.
Add wet ingredients to the bowl with the dry ingredients, and stir the batter just until it is combined. Over mixing will result in dry muffins.
Gently fold in the blueberries.
Divide the batter among the muffin tins, and place the pan on the middle rack of the oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.
Notes
* Can use granulated sugar, but doing so will increase the nutritional values shown
Each mini muffin = 1 Weight Watchers Freestyle Points (2 WW Points Plus)
You can also make this recipe using standard size muffin tins. Just increase the bake time to 18-20 minutes. Yield will be approximately 18 standard muffins.
Nutritional information shown is based on prepared mini muffins.