Ingredientes para Cornmeal Blueberry Wheat Germ Muffins
- Yellow Cornmeal
- All Purpose Flour
- ½ cup granulated sugar
- ½ cup wheat germ
- 2 teaspoons baking powder
- Fat Free Evaporated Milk
- ¼ cup vegetable oil
- Nonfat Yogurt
- 1 large egg
- Egg White
- Fresh Blueberries
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Cómo preparar Cornmeal Blueberry Wheat Germ Muffins
- Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin, or a 6-cup jumbo muffin tin.
- In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, ½ cup wheat germ, and 2 teaspoons baking powder.
- In a separate bowl, whisk together 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice/vinegar, let sit for 5 minutes), ¼ cup vegetable oil, ½ cup plain yogurt, 1 large egg.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill prepared muffin cups ¾ full.
- Bake for 18-20 minutes for regular muffins, or 25-30 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
4g
Carbs
9g
