Whole Wheat Blueberry Cornmeal Muffins

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Preheat oven to 400º F.  Coat 12 standard 2-½ in. muffin cups with cooking spray. 


Combine Hodgson Mill Blueberry Muffin Mix and cinnamon in a large bowl and stir to blend.


Whisk egg whites in a medium bowl.  Add milk, honey and oil, whisking until well combined.  Add the wet ingredients to the dry ingredients and stir until just combined.  Do not over mix.  Scoop the batter into the prepared pan, filling each cup about two-thirds full.


Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes.  Let cool in the pan for 5 min.   Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


12 muffins Nutrient Single Serving Total Recipe
Calories 170.17 2042.09
Protein (g) 5.30 63.60
Carbohydrates (g) 32.53 390.36
Fat (g) 3.35 40.24
Saturated Fat (g) 0.29 3.52
Cholesterol (mg) 0.92 11.03
Sodium (mg) 168.48 2021.78
Dietary Fiber (g) 3.39 40.73
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