Blueberry Polenta Muffin Cakes


1 cup all-purpose flour
3 tablespoons yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup margarine, softened
1 large egg
½ teaspoon vanilla
Grated lemon rind from 1 lemon (2 teaspoons)
2/3 cup low-fat buttermilk
¾ cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh lemon juice


Preheat oven to 350°.

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 margarine in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, lemon rind and vanilla; 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 27 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the muffin cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm muffin cakes.

Serving size: 2 muffin cakes 136 calories; 3.4 grams fat