Corn berry muffins recipe

Recipe for corn berry muffins in our easy vegetarian recipes collection.

Recipe ingredients

• 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

How to make corn berry muffins

• Preheat oven to 400 degrees F.
• 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.

• Corn croquettes
• Corn on the cob with garlic butter
• Cornish pasty
• Corn tofu saute
• Courgette gratin
• Courgette moulds
• Courgettes with almonds
• Courgettes with dill
• Courgettes with sun-dried tomatoes
• Cranberry ginger bars
• Cranberry muffins
• Cranberry upside down muffins
• Cranberry, orange and ginger sauce

• Chunky vegetable soup
• Chutney dressing
• Classic black bean soup
• Classic french onion soup
• Classic Waldorf salad
• Coconut tempeh
• Coconut ginger tofu
• Cold horseradish sauce
• Cold leek and potato soup
• Collards with corn and red bell pepper
• Congee with vegetables
• Congee
• Cucumber, mint and yoghurt salad

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