Blueberry Corn Muffins
From The American Institute for Cancer Research

1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. each baking soda and salt
1/2 cup each buttermilk and orange juice
1/4 cup margarine or butter, melted
1 egg, beaten
1 tbsp. grated orange peel
2 cups fresh blueberries

In a large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, orange juice, margarine, egg and orange peel; add to flour mixture and mix only until moist. Stir in the blueberries. Spoon the batter into prepared muffin cups. Bake at 400 degrees F for 20 to 25 minutes, or until a wooden pick inserted near the muffin's center comes out clean.

Each of the 18 muffins contains 138 calories and 3.3 grams of fat.