For some reason I’ve been wanting a little pastry with my tea on Sunday mornings. But at the same time I’ve been watching what I eat. What’s a girl to do?

Go in the kitchen and INVENT something like these Blueberry Cornmeal Muffins – With No White Sugar and No Fat. Seriously YUMMY.

Blueberry Cornmeal Muffins

Makes 12

1 1/3 cups unbleached flour

2/3 cups yellow cornmeal

1 Tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup fresh, organic blueberries

1 egg

4 Tablespoons unsweetened applesauce

1/2 cup local honey

1/2 cup milk

Preheat the oven to 400° F. Lightly coat a 12 cup muffin tin with cooking spray or line with paper liners.

Whisk together flour, cornmeal, baking powder, salt and cinnamon.

Add blueberries and gently toss to coat.

In another bowl whisk egg and then add applesauce, honey and milk. Whisk until smooth.

Add liquids to solids and gently stir until just blended. Try not to break up the blueberries.

Spoon into muffin tins.

Bake until muffins rise and are golden brown about 20 minutes.