Name: Corn Blueberry Muffins
Prep time: 12 s
Cook time: 18 s
Total time: 35 s
Yield: 12
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

MAKE IT

Step 1

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

Step 2

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.

Step 3

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.