Cornmeal Blueberry Wheat Germ Muffins

Submitted by Dorel

"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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 12

ingredients

• 236.59 ml yellow cornmeal
• 177.44 ml all-purpose flour
• 118.29 ml sugar
• 59.14 ml kretschmer wheat germ, any flavor
• 6.16 ml baking powder
• 177.44 ml fat-free evaporated milk or 177.44 ml buttermilk
• 59.14 ml vegetable oil
• 59.14 ml nonfat yogurt
• 1 large egg
• 1 large egg white
• 236.59-473.18 ml fresh blueberries or 236.59-473.18 ml frozen blueberries

directions

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.
4. Add to corn meal mixture, stirring just until moistened.
5. Gently fold in blueberries.
6. Spoon batter into prepared muffin cups, filling 3/4 full.
7. Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
8. Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.