What You Need:
1 C whole grain cornmeal
1/2 C whole wheat flour
1/4 C wheat germ
1 1/2 t baking soda
2/3 C low fat buttermilk
1/4 C & 3 T frozen concentrate apple juice
2 egg whites, slightly beaten
1/4 C canola oil
1 2/3 C fresh blueberries
Canola non stick cooking spray
How to Make It:
Prepare a muffin tin by spraying each cup with the cooking spray.
Preheat oven to 400 degrees.
Place the cornmeal, flour, wheat germ and baking soda in a large mixing bowl.
Mix together.
Place the buttermilk in another mixing bowl.
Stir in the juice, egg whites and oil being sure to mix well.
Slowly add the buttermilk mixture to the cornmeal mixture.
Stir just until the dry mixture is moistened.
Gently fold in the blueberries.
Place batter in each muffin cup filling 2/3 full.
Bake 18 minutes or until golden brown and toothpick inserted in the center comes out clean.
Cool before removing from tin.
