Apple Berry Corn Cakes

What You Need:

• 1 C whole grain cornmeal
• 1/2 C whole wheat flour
• 1/4 C wheat germ
• 1 1/2 t baking soda
• 2/3 C low fat buttermilk
• 1/4 C & 3 T frozen concentrate apple juice
• 2 egg whites, slightly beaten
• 1/4 C canola oil
• 1 2/3 C fresh blueberries
• Canola non stick cooking spray

How to Make It:

1. Prepare a muffin tin by spraying each cup with the cooking spray.
2. Preheat oven to 400 degrees.
3. Place the cornmeal, flour, wheat germ and baking soda in a large mixing bowl.
4. Mix together.
5. Place the buttermilk in another mixing bowl.
6. Stir in the juice, egg whites and oil being sure to mix well.
7. Slowly add the buttermilk mixture to the cornmeal mixture.
8. Stir just until the dry mixture is moistened.
9. Gently fold in the blueberries.
10. Place batter in each muffin cup filling 2/3 full.
11. Bake 18 minutes or until golden brown and toothpick inserted in the center comes out clean.
12. Cool before removing from tin.

Best Served With

• Tavalon Tea
• Raspberry Heart Scones
• Spinach Frittata
• Italian’s Asparagus Fettuccine
• Chickpea Hummus
• Orange Roughy With Lemon And Thyme
• Thai Spicy Soup
• Veggie Grilled Spread With Italian Bread
• Veggie Stew For Warming Up Your Cool Day
• Cooking Mushrooms And Garlic
• Apple And Walnut Risotto

[I]t is difficult to picture the great Creator conceiving of a program of one creature (which He has made) using another living creature for purposes of experimentation. There must be other, less cruel ways of obtaining knowledge.

—Adlai Stevenson, American statesman (1835–1914)

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