Thursday, February 26, 2009

Blueberry Muffins

Blueberry Cornmeal Muffins
1 cup corn meal
3/4 cup all purpose flour
1/2 cup sugar
1/4 cup wheat germ
1 1/4 teaspoons baking powder
3/4 cup evaporated milk or buttermilk (non fat/low fat)
1/4 cup vegetable oil
1/4 cup plain yogurt (non fat)
1 large egg
1 large egg white
1-2 cups fresh or frozen blueberries

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 made these yesterday and I LOVED them, but when everyone else in the house tried them, they weren't as thrilled. They liked them just not as much as I did. I think it was the texture. I used 1/2 white 1/2 wheat flour. from

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