- 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
Directions
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.
Nutrition Facts
Servings Per Recipe: 12
- Calories: 160
- Calories from Fat: 35
- Total Fat: 4g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 125mg
- Carbohydrates: 27g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 5g
SmartPoints value : 7