Corn Blueberry Muffins

Corn Blueberry Muffins

1 cup yellow corn meal
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
3/4 cup evaporated fat free milk
1/4 cup vegetable oil
1/4 cup plain nonfat yogurt
1 large egg
1 large egg white
1 cup fresh or frozen blueberries

COMBINE cornmeal, flour, sugar, wheat germ and baking powder in a large bowl. Combine evaporated milk, vegetable oil, yogurt, egg and egg white in a small bowl; stir until blended. Add to cornmeal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling ¾ full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm. (375*)