These light, whole-grain muffins are perfect to start the day with or to keep tucked in the freezer for a handy snack. And they contain far less fat than packaged muffins.
Ingredients
For 12 muffins‚ you will need:
| 1 cup stone-ground yellow cornmeal |
| 2/3 cup all-purpose flour |
| 1/3 cup whole-wheat flour |
| 1 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1 teaspoon salt |
| 1 cup nonfat plain yogurt |
| 1 egg |
| 1 cup vegetable oil* |
| 1 cup honey |
| 1 teaspoon vanilla extract |
Directions
Preheat oven to 400º F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside.
In a large bowl, whisk together the cornmeal, both flours, baking powder, baking soda, and salt.
In a medium bowl, whisk together the yogurt, egg, oil, honey, and vanilla. Make a small well in the center of the flour mixture.
Pour in the yogurt mixture and stir until combined (do not over-mix). Spoon the batter into the prepared pan.
Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.
* Use the same cup to measure the honey without washing after measuring the oil. The honey will glide out of the cup.
Nutrient Information Per Serving
| Calories | 151 |
| Carbohydrate | 22g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 240mg |
| Cholesterol | 18mg |
Developed by Pat Baird, M.A., R.D.
