Two-berry Cornmeal Muffin Tops: The Best Two-berry Cornmeal Muffin Tops Recipe from Cook'n

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	Two-berry Cornmeal Muffin Tops

Serves: 10

Print this Recipe

Serving Size 1 top

   3/4 cup all-purpose flour
   3/4 cup yellow cornmeal
   1/2 teaspoon baking powder
   1/2 teaspoon baking soda
   1/4 teaspoon salt
   1/2 cup GUILT FREE blueberry nonfat yogurt
   1/2 cup SMUCKERS Simply Fruit seedless red raspberry preserves
   2 large egg whites

1. Heat oven to 375°. Combine all dry ingredients in mixing bowl. Set aside.

2. 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.

3. 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

PYRAMID SERVINGS
Starch 1
Fruit 1/2

NUTRITION FACTS
Calories 116(2 calories from fat)
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 162 mg
Carbohydrate 25 g
Dietary Fiber 1 g
Sugars 9 g
Protein 3 g

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