Blueberry Corn Muffins
No one you serve these muffins to will ever believe they're healthful. They're so moist and have such a great flavor. They're low-fat and wheat-free, too! What more could you ask for in a muffin? Nuthin'! Makes 12 Muffins


6 ounces blueberry soy yogurt
1 cup fresh or thawed blueberries
2 ounces silken tofu
1 teaspoon baking powder
2 tablespoons unsweetened applesauce
1/2 teaspoon baking soda
1 cup corn flour
10 tablespoons sucanat sugar
1 cup cornmeal
2 tablespoons egg whites (from about 1 egg)
1/2 teaspoon sea salt

1. Preheat the oven to 400F. In a mixing bowl, combine the yogurt, tofu, applesauce, sucanat and egg whites. Fold in the blueberries.

2. In another bowl, sift together the baking powder, baking soda, corn flour, cornmeal, and salt. Add the dry ingredients to the wet and gently combine.

3. Spray a nonstick muffin pan with canola oil spray. Evenly distribute the batter into 12 muffin cups. Bake for 22 to 24 minutes. Keep in a sealed container at room temperature for up to 3 days.

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