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Corn Blueberry Muffins

Ingredients

  • 1 cup yellow corn meal
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup toasted wheat germ
  • 1 1/4 teaspoons baking powder
  • 3/4 cup Evaporated Fat Free Milk
  • 1/4 cup vegetable oil
  • 1/4 cup plain nonfat yogurt
  • 1 large egg
  • 1 large egg white
  • 1 cup fresh or frozen blueberries
  1. PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.
  2. COMBINE corn meal, flour, sugar, wheat germ, and baking powder in large bowl.
  3. Combine evaporated milk, vegetable oil, yogurt, egg, and egg white in small bowl; stir until blended.
  4. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full.
  5. BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

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