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Corn Blueberry Muffins

Source: Albers®
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Active Time:  44 Minutes

  Makes 12 muffins
1 cup  Albers Yellow cornmeal
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  Nestle Carnation 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
Corn Blueberry Muffins Recipe at
Preheat oven to 400 degrees F. Grease or paper-line 12 muffin cups.

Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated 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 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.

Recipe reprinted by permission of Albers®. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Breakfast
Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 191
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 30g
Sodium: 57mg
% Cal. from Fat: 28%
Cholesterol: 19mg
Protein: 5g
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