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Weight Watchers Blueberry Corn Muffins

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“No guilt! Low in Weight Watchers points!”
READY IN:
45mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Grease and flour a cupcake pan.
  2. Toss blueberries with 1 tbs. flour.
  3. Mix together remaining flour, cornmeal, baking powder and salt.
  4. On medium-high speed, beat the 2 egg whites to stiff peaks.
  5. On low, beat in the extra egg and applesauce.
  6. Alternately beat in flour mixture and 1 cup milk.
  7. Fold in blueberries.
  8. Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
  9. Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
  10. For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
  11. These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!

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