Recipe: Blueberry-Sour Cream Corn Muffins

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg, beaten
• 1 cup fat-free sour cream
• 1/3 cup frozen unsweetened apple juice concentrate, thawed
• 1 1/2 cups fresh or frozen (not thawed) blueberries

1. Preheat oven to 400F. Spray 12 medium-sized muffin cups with nonstick cooking spray, or line with paper liners, set aside.

2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Add combined egg, sour cream, and apple juice concentrate; mix just until dray ingredients are moistened. Gently stir in blueberries.

3. Spoon batter into prepared muffin cups, filling each cup 3/4 full. Bake 18-20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly.

Serves 12

Per Muffin

Calories: 111

Fat: 1

Carb: 23

Protein: 3

Note: These aren't as sweet as regular blueberry muffins, but they are really tasty and do well for at least a week in a sealed container.