Sugar-Free Blueberry-Corn Muffins - Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 10 |
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These fruity muffins get their sweetness from sucralose, and their moistness from a surprise ingredient-pureed white beans! This stealth addition boosts fiber and protein without imparting a beany taste. This is a 2 point value. This came from Weight Watchers. I have not tried this just posting for safe keeping. Ingredients:
1 cup yellow cornmeal |
1/2 cup sucralose granular sugar substitute |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
1 pinch salt |
15 ounces canned cannellini beans, rinsed and drained (white kidney) |
1/2 cup fat free cottage cheese |
2 large eggs |
2 teaspoons vanilla extract |
1 cup frozen vanilla extract |
1 cup frozen unsweetened blueberries (do not thaw) |
Directions:
1. Preheat the oven to 400. Line 15 muffin cups with paper liners, or spray with nonstick spray.
2. Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
3. 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.
4. 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.
5. 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.
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