Sugar Free Blueberry Corn Muffins

I love muffins! There is no way around it I just love them. They are easy to make ahead and freeze. They are great snacks and very portable. A while back I found this recipe and it is only 2 Weight Watcher Points !

Sugar Free Blueberry Corn Muffins

1 c yellow cornmeal
1/2 c sucralose granular sugar substitute
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch salt
1 15oz can cannellini beans, rinsed and drained
1/2 c fat-free cottage cheese
2 large eggs
2 tsp vanilla extract
1 c frozen unsweetened blueberries (do not thaw)

1. Preheat oven to 400 . Line 15 muffin cups with paper liners or spray with nonstick spray
2. Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl - set aside
3.Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries.
4.Spoon into muffin cups, filling them 2/3 full. To ensure muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.

The beans make these muffins so moist and you get all that fiber!

Makes 15 Muffins
1 muffin = 103 cal, 1 g fat, 0 g sat fat, 0 g trans fat, 28mg chol, 133 mg sod, 19 g carb, 2 g fib, 4 g prot, 56 mg calc, 2 ww points