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Corn Blueberry Muffins




Source of Recipe


Marla


Recipe Introduction


Cornmeal adds a delightful crunch to good ol' blueberry muffins. Start your day off right with these low fat dessert muffins, warm from the oven.


List of Ingredients




Corn Blueberry Muffins




1 cup ALBERS 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 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



Recipe



PREHEAT oven to 400�F. Grease or paper-line 12 muffin cups.

COMBINE cornmeal, flour, sugar, wheat germ and baking powder in a large bowl. Combine evaporated milk, vegetable oil, yogurt, egg and egg white in a small bowl; stir until blended. Add to cornmeal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling � 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.

12 Servings