CORN BLUEBERRY MUFFINS

• PREP TIME
  12 MINUTES
• COOKING TIME
  18 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  12 
  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

INSTRUCTIONS

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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.