Sugar-Free Blueberry-Corn Muffins - Weight Watchers

1. 1

   Preheat the oven to 400.

2. 2

   Line 15 muffin cups with paper liners, or spray with nonstick spray.

3. 3

   Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

4. 4

   Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes.

5. 5

   Add the eggs and vanilla and pulse until smooth.

6. 6

   Pour into the cornmeal mixture and stir lightly to blend.

7. 7

   Fold in the blueberries.

8. 8

   Spoon into the muffin cups, filling them 2/3 full.

9. 9

   To ensure the muffins bake evenly, fill any empty muffin cups halfway with water.

10. 10

    Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes.

11. 11

    Cool completely on a rack.

12. 12

    Cook's Tip: As with all baked goods made with sucralose, these muffins tend to dry out quickly.

13. 13

    Those not served within a day should be placed in an airtight container and frozen for up to 2 months.

14. 14

    To thaw, wrap a frozen muffin in foil and place in a 325 oven until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.