Wheat Germ Cornmeal Muffins

Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease 8 muffin cups.

Combine all-purpose flour, yellow cornmeal, toasted wheat germ, sugar, baking powder, and salt in a large mixing bowl, stirring with a whisk to blend evenly.

Beat egg whites in a separate bowl until foamy, about 1 minute. Stir in skim milk and Puritan oil until well combined.

Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix; some lumps are acceptable.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.