Blackberry Corn Muffins

1 1/4 c All-purpose flour
3/4 c Corn meal
1 tb Brown sugar; (optional)
2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
3/4 c Skim milk
1/4 c Diet margarine; melted
1 Egg; beaten, or equivalent egg substitut
1 c Frozen blackberries; or blueberries, partially thaw

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. 2. Prepare bottoms only of 12 medium muffin cups with cooking spray or line with paper baking cups. Fill cups 3/4 full of batter. Bake for 15-20 mins. in a preheated 425-degree oven or until tops are golden brown. Serve warm. Makes 12 muffins.

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