When I ran across these beauties I just knew I had to make them.
And these bad boys were taken to my associates at work.
I am now in charge of weekend goodies......
And just to let you know, the associates loved them!
2 mini muffins = 2 WW points
Lemon Curd Blueberry Cornmeal Mini Muffins
1 c. yellow cornmeal
1 c. all-purpose flour
1/4 c. Splenda Blend sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 c. light vanilla yogurt
1/4 c. canola oil
1 c. fresh blueberries
1 container lemon curd (you will have a little left over)
Preheat oven to 375 degrees F.
Lightly grease or line mini-muffin tin
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In large bowl, whisk together eggs, yogurt, and oil.
Add yogurt mixture to the flour mixture, and stir the batter until it is just combined.
Stir in blueberries.
Divide batter among the muffin tins (filling half way). Take a small dab of lemon curd and place in the center of each muffin. Cover with more batter.
Bake the muffins in the middle of the oven for 20 minutes, or until tester comes out clean.
Let the muffins cool in the tins on a rack for 3 minutes. Turn them out onto the cooling rack, and allow them to cool completely.