CORN BERRY MUFFINS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Preheat oven to 400 degrees.

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