Prep 15 mins
Cook 20 mins
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.
- 1 cup yellow cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 cup kretschmer wheat germ, any flavor
- 1 1⁄4 teaspoons baking powder
- 3⁄4 cup fat-free evaporated milk or 3⁄4 cup buttermilk
- 1⁄4 cup vegetable oil
- 1⁄4 cup nonfat yogurt
- 1 large egg
- 1 large egg white
- 1 -2 cup fresh blueberries or 1 -2 cup frozen blueberries
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine 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 for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
I will say first off I did change a few things. First off, I added honey and some vanilla for a little added sweetness. I used whole wheat flour, and I baked for 25 min at 350 for a nice perfect golden color. :) Oh, and I didn't have non-fat yogurt so I used strawberry banana yoplus yogurt. lol. It worked. These are so yummy, nice and moist yet thick. Perfect breakfast meal. They have a sweet fruity flavor with a cornbread taste too. Very good. I used a 12 muffin tin that I greased with crisco and they slid right out.
excellent!! instead of yogurt i used another 1/4 cup of skim milk. I also added 2 tbsp of ground flaxseed! They also made 12 muffins, straight to the top of the muffin holders!! I did use the oil, which was great in the removal of the muffins from the rubber muffin holders. I WILL make them again!
Oh man, these are delicious! I used 1/2 C whole wheat & 1/4 C all-purp flours, and used a whole cup of plain yogurt instead of the milk/yogurt combo. I also omitted the egg white, as others did, and used half applesauce/half oil. Instead of blueberries, I used frozen mixed berries (raspberries, marionberries, and blueberries). I have no idea how you guys got 12 muffins out of this, though. I filled the cups about 3/4 full or more, and ended up with 19! Only thing I might change is to add something for more flavor (honey instead of sugar? vanilla? almond extract? not sure yet...). Oh, and they stuck to the paper liners really bad, so I'll probably just spray the tins really well next time instead. Thanks for the amazing recipe, Dorel!