Food for Thought for Friday -- Low Fat Cornmeal Muffins

Preheat oven to 220C/425F and put muffin cases into tray or oil muffin tray (bun tin).

A
1 cup flour
1 cup cornmeal
1 tbs Baking Pdr
half tsp salt
2 tbs caster sugar and one of a sweetner
a punnet of blueberries (frozen)
B
1 cup skimmed milk
2 eggs beaten (if you want to further reduce the fat leave one yolk out or use whites only)
1 tbs oil


Mix A thoroughly. Pour in B and mix thoroughly. Add a tbs to eat case and cook for 15 mins at 220 degrees.
Sprinkle with sugar while still hot.

This works out at less than the 3% per 100g of the original recipe and they are very nice muffins.

Try raspberries, blackberries or sultanas instead (soaked in rum)