Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.

Instructions

  1. Preheat oven to 400°F. Line 15 muffin cups with paper or foil liners.
  2. Whisk together the flours, cornmeal, sugar, sugar-substitute, baking powder, salt and lemon zest in a large bowl.
  3. Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.
  4. Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).
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