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Nutrition Facts
Serving Size 1 (73g) Recipe makes 12 servings
Calories 176
Calories from Fat 51		(29%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 74mg		3%
Potassium 144mg		4%
Total Carbohydrate 27.5g		9%
	Dietary Fiber 1.6g	6%
	Sugars 11.9g
Protein 4.6g		9%
detailed view... how is this calculated?

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Cornmeal Blueberry Wheat Germ Muffins

Recipe #86963 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Dorel
Mar 18, 2004

This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.

SERVES 12 (change servings and units)

Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup kretschmer wheat germ, any flavor
1 1/4 teaspoons baking powder
3/4 cup fat-free evaporated milk or buttermilk
1/4 cup vegetable oil
1/4 cup nonfat yogurt
1 large egg
1 large egg white
1-2 cup fresh blueberries or frozen blueberries

Directions

1
Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
2
Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
3
Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
4
Add to corn meal mixture, stirring just until moistened.
5
Gently fold in blueberries.
6
Spoon batter into prepared muffin cups, filling 3/4 full.
7
Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
8
Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

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Featured Reviews for This Recipe

From: nurseKelly

On Feb 28, 2009

excellent!! instead of yogurt i used another 1/4 cup of skim milk. I also added 2 tbsp of ground flaxseed! They also made 12 muffins, straight to the top of the muffin holders!! I did use the oil, which was great in the removal of the muffins from the rubber muffin holders. I WILL make them again!

0 people found this review helpful

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From: Roxygirl in Colorado

On Oct 24, 2007

These had a very good flavor but I used a medium ground cornmeal and it stayed gritty after being cooked. I'll have to try again with finer ground cornmeal. Thanks Dorel, for posting. Roxygirl

1 person found this review helpful

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From: Roosie

On May 13, 2005

Lovely unique muffins with great texture and flavor. I substitued the flour for whole wheat pastry flour and used Sucanat instead of sugar. I was running short on yogurt, so I just used a full cup of buttermilk. I actually ended up using half blueberries, half rasperries, which was good, although I think they'd be better with all blueberries. I didn't use the egg white, as Dorel said she hadn't either. The texture is awesome, and I was surprised at how well the wheat germ flavor goes with cornmeal. I was surprised that these were not very sweet- I mean, they are plenty sweet, but I thought they might be sweeter because they have a whole half-cup of sugar. I thought the sweetness was just right though, and they make a GREAT breakfast or snack. A keeper in my book, I don't think I would change a thing.

4 people found this review helpful

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From: qotw13

On Jun 9, 2008

Oh man, these are delicious! I used 1/2 C whole wheat & 1/4 C all-purp flours, and used a whole cup of plain yogurt instead of the milk/yogurt combo. I also omitted the egg white, as others did, and used half applesauce/half oil. Instead of blueberries, I used frozen mixed berries (raspberries, marionberries, and blueberries). I have no idea how you guys got 12 muffins out of this, though. I filled the cups about 3/4 full or more, and ended up with 19! Only thing I might change is to add something for more flavor (honey instead of sugar? vanilla? almond extract? not sure yet...). Oh, and they stuck to the paper liners really bad, so I'll probably just spray the tins really well next time instead. Thanks for the amazing recipe, Dorel!

2 people found this review helpful

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