Two-Berry Cornmeal Muffin Tops

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Two-Berry Cornmeal Muffin Tops

Serves 10

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup blueberry nonfat yogurt

1/2 cup Smuckers Simply Fruit seedless red raspberry preserves

2 large egg whites

Heat oven to 375 deg F. Combine all dry ingredients in mixing bowl. Set

aside.

Combine yogurt, spreadable fruit and egg whites in small bowl. Beat with a

fork. Add yogurt mixture to the flour mixture, stirring just until

ingredients

are well moistened. Do not overmix.

Using a 1/4 cup measure, scoop batter onto cookie sheet sprayed lightly with

vegetable cooking oil. Space batter 2 1/2-inches apart. Bake until browned

and firm to touch, about 15 minutes.

Exchanges: Starch 1-1/2

Calories 116;Fat 0g;Chol 0mg;Sodium 162mg;Carbs 25g;Fiber 1g;Protein 3g

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.