45 mins
Cereals/Grains
Preheat oven to 400 degrees.
1 cup whole-grain cornmeal
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons baking soda
2/3 cup low-fat buttermilk
1/4 cup apple juice, frozen concentrate
3 tablespoons apple juice, frozen concentrate
2 egg whites -- lightly beaten
1/4 cup vegetable oil
1 2/3 cups fresh or frozen blueberries (or raisins)
vegetable cooking spray
Makes 12
Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the
buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to
the dry ingredients and blend well with a few strokes.
Fold in the blueberries or raisins until distributed evenly.
Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly
browned, about 20 minutes. Remove from the tins immediately.
2 muffins = 1 Whole Grain Serving
Cereals/Grains
Preheat oven to 400 degrees.
1 cup whole-grain cornmeal
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons baking soda
2/3 cup low-fat buttermilk
1/4 cup apple juice, frozen concentrate
3 tablespoons apple juice, frozen concentrate
2 egg whites -- lightly beaten
1/4 cup vegetable oil
1 2/3 cups fresh or frozen blueberries (or raisins)
vegetable cooking spray
Makes 12
Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the
buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to
the dry ingredients and blend well with a few strokes.
Fold in the blueberries or raisins until distributed evenly.
Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly
browned, about 20 minutes. Remove from the tins immediately.
2 muffins = 1 Whole Grain Serving
