BLACKBERRY (OR BLUEBERRY) CORN MUFFINS

1 1/4 cups all-purpose flour
3/4 cup corn meal
1 tbsp brown sugar (optional)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup skim milk
1/4 cup regular or diet margarine, melted
1 egg beaten or equivalent egg substitute
1 cup frozen blackberries or blueberries, partially thawed

Preheat oven to 425 degrees F. Coat bottoms only of 12 medium muffin cups with cooking spray or line with paper baking cups.

Combine flour, corn meal, sugar, if desired, baking powder, salt, and baking soda. Stir in milk, margarine, and egg just until mixture is evenly moistened. Fold in berries. Fill prepared muffin cups 3/4 full of batter.

Bake for 15-20 minutes in a preheated 425-degree oven or until tops are golden brown.

Serve warm.

Makes 12 muffins
Adapted from source: Dottie Cross