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    You are in: Home / Recipes / Cornmeal Blueberry Wheat Germ Muffins Recipe
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    Cornmeal Blueberry Wheat Germ Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dorel's Note:

    This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white. I find when the muffins are cold they don't stick to the paper. They will tend to stick if you don't use the oil. I fill the muffin cups very full as the batter is think and doesn't run over the top when they start to bake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
    2. 2
      Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
    3. 3
      Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
    4. 4
      Add to corn meal mixture, stirring just until moistened.
    5. 5
      Gently fold in blueberries.
    6. 6
      Spoon batter into prepared muffin cups, filling 3/4 full.
    7. 7
      Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
    8. 8
      Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

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    Nutritional Facts for Cornmeal Blueberry Wheat Germ Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.2
     
    Calories from Fat 51
    29%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 18.3 mg
    6%
    Sodium 74.6 mg
    3%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 11.8 g
    47%
    Protein 4.6 g
    9%

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