Dessert

Flourless Blueberry Muffins is for Dessert.

Flourless Blueberry Muffins takes 15 minutes to prepare.

Flourless Blueberry Muffins takes 20 minutes to cook.

Flourless Blueberry Muffins makes 12 servings.

The ingredients for Flourless Blueberry Muffins are:

1 cup yellow cornmeal
1/2 cup Splenda
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg pinch
salt
1 (15-oz.) can cannellini (white kidney) beans, rinsed & drained
1/2 cup FF cottage cheese
2 large eggs
2 tsp. vanilla extract
1 cup frozen unswt. blueberries (DO NOT THAW)

Here is how you make Flourless Blueberry Muffins:

1. Preheat oven to 400 deg. F. Line 15 muffin cups with paper liners, or spray with nonstick spray. 2. Whisk together the cornmeal, Splenda, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. 3. Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries. 4. Spoon into the muffin cups, filling them 2/3 full. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.Number of Servings: 12Recipe submitted by SparkPeople user RUNKRISSY.

The nutritional information for Flourless Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.6

• Total Fat: 1.3 g
• Cholesterol: 36.3 mg
• Sodium: 253.2 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 3.1 g
• Protein: 5.8 g