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Whole-Wheat Corn Muffins

  

These light, whole-grain muffins are the perfect way to start the day; or to keep tucked in the freezer for a handy snack. They contain far less fat than packaged muffins, and that's always a plus for heartburn sufferers.

WHOLE-WHEAT CORN MUFFINS
Makes 12 muffins
1 cup stone-ground yellow corn meal
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup nonfat plain yogurt
1 egg
¼ cup vegetable oil*
¼ cup honey
1 teaspoon vanilla extract

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 corn meal, both flours, baking powder, baking soda and salt.
3. In a medium bowl whisk together the yogurt, egg, oil, honey and vanilla. 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. 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	Sodium	240mg	Cholesterol	18mg

Recipe developed by Pat Baird for the National Heartburn Alliance.