PAM® Baking Spray
1-1/3 cups Ultragrain® All Purpose Flour
1/2 cup yellow cornmeal
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup fat free buttermilk
1/2 cup Egg Beaters® Original
1/3 cup canola oil
1 tablespoon chopped fresh mint leaves
2 teaspoons grated lemon peel
1-1/4 cups mixed fresh blueberries, raspberries and blackberries
2/3 cup confectioners' sugar
1 tablespoon fresh squeezed lemon juice
1 tablespoon water
Berry Polenta Muffins
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||2 g||7%|
|Vitamin C||3 mg||6%|
|Vitamin A||135 iu||3%|
Preheat oven to 400°F. Spray 12 medium muffin cups with baking spray. Mix flour, cornmeal, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
Whisk together buttermilk, Egg Beaters, oil, mint and lemon peel in small bowl. Add to flour mixture; stir just until moistened. Do NOT overmix. Fold in berries.
Spoon batter evenly into prepared muffin cups. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove muffins from pan; cool 5 minutes on wire rack.
Combine confectioners' sugar, lemon juice and water in small bowl to make glaze. Drizzle over each muffin. Serve warm or after cooling completely.
May use frozen berries without thawing in place of fresh. Add to dry ingredients instead of folding them in at the end. Add a few minutes more baking time.
To make bite-size muffins, omit adding berries to the batter. Instead, place 1 tablespoon batter into 36 greased mini muffin cups. Quickly press 1 berry into each cup. Bake at 400°F for 10 to 12 minutes. Drizzle with glaze after removing from pans.
Berry Polenta Muffins
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