Blueberry-Sour Cream Corn Muffins

Blueberry-Sour Cream Corn Muffins


1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 Tablespoons no-sugar-added blueberry fruit spread

Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.

Makes 1 dozen

Nutrition: One muffin

1 Starch/Bread, 1 1/2 Fat, 1/2 Fruit
176 Calories, 4 g Protein, 23 g Carbo, 8 g Fat

B-man :wink: