1 c. whole grain cornmeal
1/2 c. whole wheat flour
1/4 c. wheat germ
1 1/2 tsp. baking soda
2/3 c. low fat buttermilk
1/4 c. plus 3 tbsp. apple juice concentrate
2 egg whites, lightly beaten
1/4 c. vegetable oil
1 2/3 c. fresh or frozen blueberries (or raisins)
Vegetable cooking spray

Preheat the 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 a 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.