Corn Blueberry Muffins

Warm Corn Blueberry Muffins are a low-fat way to start your day. These delicious treats are easy to make and everyone will be asking for more.

Corn Blueberry Muffins
  • Prep Time
  • Cooking Time
  • 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.

Nutritional Information

% Daily Value *

  • Total Fat 4g 6%
  • Saturated Fat .5g 4%
  • Cholesterol 20mg 6%
  • Sodium 125mg 5%
  • Carbohydrates 27g 9%
  • Dietary Fiber 2g 6%
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 6%
  • Sugars 12g
  • Protein 5g

* Percentage Daily Values are based on a 2000 calorie diet.

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