Saturday, January 12, 2013

Cherry Corn Muffins

Cherry Corn Muffins

2 cups frozen unsweetened pitted dark sweet cherries
1/2 cup plus 1 tbsp. granulated sugar, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tbsp. baking powder
1/4 tsp. salt
One 14.75-oz. can cream-style corn
3/4 cup fat-free liquid egg substitute
2/3 cup fat-free plain Greek yogurt

Preheat oven to 375 degrees.

Place cherries in a microwave-safe bowl and microwave for 1 - 2 minutes, until completely thawed. Do not drain.

Transfer cherries and any excess liquid to a blender or large food processor. Add 1 tbsp. sugar. Pulse briefly, just until cherries reach a roughly chopped consistency. (Do not puree.) Set aside.

In a large bowl, combine flour, cornmeal, baking powder, salt, and remaining 1/2 cup sugar. Mix well and set aside.

In a medium bowl, combine cream-style corn, egg substitute, and yogurt. Mix thoroughly.

Add contents of the medium bowl to the large one, and stir well. Add cherry mixture and gently stir. Set aside.

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 12 cups -- cups will be FULL to the brims.

Bake in the oven until a toothpick inserted into the center of a muffin comes out clean, 25 - 30 minutes. (FYI: These muffins rise significantly when baked!)

Remove muffins from the pan and allow to cool (on a cooling rack, if you've got one). Enjoy!


PER SERVING (1/12th of recipe, 1 muffin): 158 calories, 0.5g fat, 267mg sodium, 33g carbs, 1.5g fiber, 15g sugars, 5g protein -- PointsPlus® value 4
Thanks to for recipe and stats