Cornmeal Blueberry Wheat Germ Muffins

Cornmeal Blueberry Wheat Germ Muffins
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Ingredients:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup kretschmer wheat germ, any flavor
1 1/4 teaspoons baking powder
3/4 cup fat-free evaporated milk or 3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup nonfat yogurt
1 large eggs
1 large egg whites
1 -2 cup fresh blueberries or 1 -2 cup frozen blueberries

Directions:
Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
Add to corn meal mixture, stirring just until moistened.
Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

Servings: 12

Time preparation: 15 min.

Time total: 35 min.

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4.6 (1547 votes)

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