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Corn Blueberry Muffins




Source of Recipe


CARNATION


List of Ingredients




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 ¾ 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