Corn Muffins With Blueberries
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1 cup whole-wheat flour
1/2 cup stone-ground cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen blueberries
1 cup nonfat plain nonfat yogurt
3 large egg whites
Directions:
Preheat the oven to 500 degrees F and spray muffin tins with nonstick cooking spray.
In a mixing bowl, combine the dry ingredients. Gently mix in the blueberries. In a separate bowl, beat together the yogurt and egg whites. Add them to the flour mixture and stir just until everything is moistened, about 30 seconds.
Fill the muffin cups about three-fourths full. Place the muffin tin in the often, close the door and reduce the heat to 400 degrees. Bake until the muffins are lightly browned, and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Let the tin cool on a cooling rack for 10 minutes before removing the muffins.
Recipe Location: https://www.cdkitchen.com/recipes/recs/504/Corn_Muffins17952.shtml
Recipe ID: 33586
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