Cornmeal Blueberry Wheat Germ Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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 egg
• 1 large egg white
• 1 -2 cup fresh blueberries or 1 -2 cup frozen blueberries

Recipe

• 1 preheat oven to 400* grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
• 2 combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
• 3 combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
• 4 add to corn meal mixture, stirring just until moistened.
• 5 gently fold in blueberries.
• 6 spoon batter into prepared muffin cups, filling 3/4 full.
• 7 bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
• 8 cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.