- 12
Ingredients
- 1 cup cornmeal
- 3/4 cup whole wheat pastry flour
- 1/2 cup brown sugar
- 1/4 cup wheat germ
- 1 1/4 tsp baking powder
- 3/4 cup fat-free evaporated milk, or buttermilk
- 1/4 cup vegetable oil
- 1/4 cup nonfat yogurt
- 1 egg
- 1 egg white
- 1 cups blueberries (1 to 2)
Preparation
Step 1
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. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries.
4. 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.
Notes: Really good and very easy! Originally called for white flour, white sugar. Used 1 cup buttermilk (left out the yogurt). Also left out the egg white. Used about 2 cups berries. Delicious!