Blueberry Corn Muffins

Servings – 10

1 cup uncooked cornmeal
1/4 cup Splenda
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
4 TBS unsweetened applesauce
1 cup fat free skim milk
1 TBS canola oil
1 1/2 cups blueberries

Mix dry and wet§ ingredients separately. Combine, and fold in blueberries.
Bake in muffin§ tins (sprayed with cooking spray) at 400 degrees until lightly brown on top – about 15 minutes.

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