Corn Blueberry Muffins
- Active Time 44m
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 non-fat yogurt
- 1 large egg
- 1 large egg white
- 1 cup fresh or frozen blueberries
Preheat the oven to 400 degrees F. Grease or line 12 muffin cups with paper.
Combine the cornmeal, flour, sugar, wheat germ and baking powder in a large bowl. Combine the evaporated milk, vegetable oil, yogurt, egg and egg white in a small bowl; stir until blended. Add to the cornmeal mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, filling 3/4 full.
Bake for 18-20 minutes or until a wooden pick inserted in the 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&reg;. All rights reserved.
nutrition information per serving
191 calories; 6g total fat; 19mg cholesterol; 57mg sodium; 30g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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