Ingredients
-
1
-
3/4
-
1/2
-
1/4
-
1 1/4
-
3/4
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Cornmeal Blueberry Wheat Germ Muffins,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.,Made this recipe last night because I have recently started using wheat germ. These muffins were fantastic! used vanilla nonfat yogurt and added in a tsp of honey as well. I definately plan to make these again. Thank you for posting this recipe! I will be passing it along so that other friends of mine can enjoy them as well 🙂 As the other poster said it filled up all 12 cups in the pan perfectly and came out nicely!,I will say first off I did change a few things. First off, I added honey and some vanilla for a little added sweetness. 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 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. used a 12 muffin tin that I greased with crisco and they slid right out.
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Steps
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1
Done
|
Preheat Oven to 400* Grease or Paper Line 12 Muffin Cups, or 6 Jumbo Size Muffin Cups. |
|
2
Done
|
Combine Corn Meal, Flour, Sugar, Wheat Germ and Baking Powder in Large Bowl. |
|
3
Done
|
Combine Milk, Vegetable Oil, Yogurt, Egg and Egg White in Small Bowl, Stir Until Blended. |
|
4
Done
|
Add to Corn Meal Mixture, Stirring Just Until Moistened. |
|
5
Done
|
Gently Fold in Blueberries. |
|
6
Done
|
Spoon Batter Into Prepared Muffin Cups, Filling 3/4 Full. |
|
7
Done
|
Bake For 18 to 20 Minutes For 12 Muffins or About 25 Minutes For 6 or Until Toothpick Inserted Comes Out Clean. |
|
8
Done
|
Cool in Pan on Wire Rack For 5 Minutes, Remove to Wire Rack to Cool Slightly. |
