Raspberry or Blueberry Corn Muffins

From: bluemoon downunder

On Dec 22, 2008

Another of MsSally's super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally's Low-Fat Banana Buttermilk Muffins! I made these with raspberries which we love and an egg - a wonderfully golden yolked free-range egg from a workmate's farm - rather than egg substitute. Otherwise I followed the instructions exactly. Again, thank you for sharing this great recipe. Made for Holiday Tag.

From: breezermom

On Dec 7, 2008

These were good, I just couldn't seem to accept the blueberries in a corn muffin. The corn muffin is a sweet cornbread, similar in taste to a Jiffy mix cornbread. Mine were done in just 18 minutes. This is a quick and easy recipe, its just not my personal preference. Made for Everyday is a Holiday tag!

From: justcallmetoni

On Apr 28, 2008

I think I have just found my favorite cornbread recipe. I used half Splenda and half sugar to cut the colories a bit more and thought they were just terrific. They were a little sweet for me so I might use less next time but the muffin itself was tender and moist with a great texture and crumb. As a small household, I had the batch do double duty splitting the batter just before adding in the vanilla; adding corn and scallions to half for a savory side to taco stew and vanilla and blueberries to the other half as breakfast. Nice big muffins for just 2 WW points each. Thanks MsSally. Made for the Safari Supper Club's *Spring Spectacular*.

From: loof

On Oct 4, 2008

Delicious! I used 1 real egg instead of the egg substitute, otherwise made just as specified. I also used paper liners but I won't next time because the muffins did stick to them a little. These were so moist and tasty and the blueberry is fantastic with the cornbread. I loved these - thanks for sharing this recipe!