Corn Blueberry Muffins
Cornmeal adds a delightful crunch to good ol' blueberry muffins. Start your day off right with these muffins, warm from the oven and slathered with butter.
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 NESTLÉ® 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
- Preheat oven to 400°F (205°C). 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 3/4 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.
Makes 12 muffins.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.