Corn Blueberry Muffins

Corn Blueberry Muffins

Corn Blueberry Muffins

Ingredients

  • 1 cup 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 NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 cup vegetable oil
  • 1/4 cup plain fat free yogurt
  • 1 large egg
  • 1 large egg white
  • 1 cup fresh or frozen blueberries

Directions

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

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, 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 three-fourths 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.

Nutrition Facts

Servings Per Recipe: 12

  • Calories: 160
  • Calories from Fat: 35
  • Total Fat: 4g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 125mg
  • Carbohydrates: 27g
  • Dietary Fiber: 2g
  • Sugars: 12g
  • Protein: 5g

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