Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 83
Calories from Fat 11 (13%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 16.7mg 6%
Sodium 57.7mg 3%
Potassium 215.3mg 5%
Total Carbohydrate 14.2g 5%
Dietary Fiber 1.4g 6%
Sugars 1.8g
Protein 3.7g 7%

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Recipe Description
These moist, fruit filled muffins are a favorite in our household. My kids request them at least once a month.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Cup(c)  plain white cornmeal
1 Cup(c)  all purpose flour
1/4 Cup(c)  sugar
2 1/2 Teaspoon(t)  low sodium baking powder
1 Tablespoon(T)  pure fruit apple butter
2 Tablespoon(T)  unsweetened applesauce
1 Cup(c)  low fat buttermilk
6 Tablespoon(T)  low fat margarine, melted
1/4 Cup(c)  egg substitute
1 2/3 Cup(c)  fresh or frozen blackberries
1/2 Teaspoon(t)  lemon peel, grated


Preheat the oven to 400 degrees F. Blend together the cornmeal, flour, sugar and baking powder in a bowl and set aside. In a separate bowl whisk together the apple butter, applesauce, buttermilk, melted margarine and egg substitute. Make a well in the dry ingredients and pour in the liquids. Stir to blend. Fold in blackberries and lemon peel. Fill prepared muffin tins. Bake for 20 to 25 minutes.

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Blackberry Corn Muffins
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