Whole-wheat Corn Muffins

From the Editors of Live Right Live Well

These light whole-grain muffins contain far less fat than packaged muffins. They're perfect for starting the day off right -- or keeping them tucked away in the freezer for a handy, healthy snack.

Makes 12 muffins

Ingredients
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
1/2 teaspoon salt
1 cup nonfat plain yogurt
1 egg
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract

Directions
1. Preheat oven to 400 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside.

2. In a large bowl, whisk together the cornmeal, both kinds of flour, baking powder, baking soda and salt.

3. In a medium bowl, whisk together the yogurt, egg, oil, honey and vanilla. Tip: After measuring the oil, use the same cup (without washing) to measure the honey. This way, the honey will glide out of the cup.

4. Make a well in the center of the flour mixture. Pour in the yogurt mixture and stir until just combined (do not overmix). Spoon the batter into the prepared pan.

5. Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.

Nutrition information (per serving)
151 calories
22 g carbohydrates
4 g protein
5 g fat
240 mg sodium
18 mg cholesterol

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	<h1>Whole-wheat Corn Muffins</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2010-05-31/recipe/whole_wheat_corn_muffins/images/large.jpg" width="181" height="212" alt="Whole-wheat Corn Muffins"/>
	These light whole-grain muffins contain far less fat than packaged muffins. They're perfect for starting the day off right -- or keeping them tucked away in the freezer for a handy, healthy snack.
Makes 12 muffins
Ingredients 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 1/2 teaspoon salt 1 cup nonfat plain yogurt 1 egg 1/4 cup vegetable oil 1/4 cup honey 1 teaspoon vanilla extract 
Directions 1. Preheat oven to 400 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside. 2. In a large bowl, whisk together the cornmeal, both kinds of flour, baking powder, baking soda and salt. 3. In a medium bowl, whisk together the yogurt, egg, oil, honey and vanilla. Tip: After measuring the oil, use the same cup (without washing) to measure the honey. This way, the honey will glide out of the cup. 4. Make a well in the center of the flour mixture. Pour in the yogurt mixture and stir until just combined (do not overmix). Spoon the batter into the prepared pan. 5. Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.
Nutrition information (per serving) 151 calories 22 g carbohydrates 4 g protein 5 g fat 240 mg sodium 18 mg cholesterol
	
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