Corn Blueberry Muffins

These low fat muffins are great for Breakfast, Snack or Dessert!

Ingredients

• 1 cup ALBERS® 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

Instruction

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