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Blueberry-Ginger Corn Muffins

Nutrition per serving    (USDA % daily values)
CAL
138
FAT
6%
CHOL
9%
SOD
13%

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Ingredients for 12 servings

1/2 cup skim milk

5 tablespoons unsweetened applesauce

1/4 cup whole wheat flour

1/4 cup Splenda granular

2 teaspoons baking powder

cooking spray

3 tablespoons crystallized ginger , finely diced

1 cup frozen blueberries or fresh blueberries (frozen are slightly better as they don't burst and bleed during baking)

1/4 cup sugar

2 teaspoons canola oil

3/4 cup cornmeal

3/4 cup flour

1/4 teaspoon salt

1 large egg , slightly beaten

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