Directions:
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine milk, vegetable 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 3/4 full.
- Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.11 Kcal (729 kJ) | ||
| Calories from fat | 51.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 15.75mg | 5% | |
| Sodium | 34.03mg | 1% | |
| Potassium | 168.3mg | 4% | |
| Total Carbs | 25.64g | 9% | |
| Sugars | 9.13g | 37% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 224.65 Kcal (941 kJ) | ||
| Calories from fat | 67.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 9% | |
|---|---|---|---|
| Cholesterol | 20.32mg | 5% | |
| Sodium | 43.9mg | 1% | |
| Potassium | 217.14mg | 4% | |
| Total Carbs | 33.08g | 9% | |
| Sugars | 11.79g | 37% | |
| Dietary Fiber | 2.57g | 8% | |
| Protein | 7.08g | 11% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 1.1mg | 5% | |
| Calcium | 94.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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