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INGREDIENTS
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup butter, softened
1 large egg
2 teaspoons grated lemon rind
2/3 cup low-fat buttermilk
1/2 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.
Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.
YIELD: 2 dozen (serving size: 1 cake)
NUTRITIONAL INFO
calories: 75 carbohydrates: 12.6 g cholesterol: 15 mg fat: 2.3 g sodium: 73 mg protein: 1.2 g calcium: 13 mg iron: 0.4 mg fiber: 0.3 g
2 points each
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