Healthy Corn Muffins

No "white stuff" flour in these corn muffins. We substitute whole wheat and add yogurt for a moist texture.

Ingredients
1 cup whole wheat flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 cup nonfat plain yogurt
1 egg
2 tablespoons honey
2 tablespoons Smart Balance, melted
1/4 cup strawberry all-fruit spread

Instructions
Heat oven to 400 degrees F (200 degrees C). Coat 12 muffin cups with nonstick spray.

Whisk flour, cornmeal, baking powder and baking soda in a bowl. In another bowl, whisk yogurt, egg, honey and Smart Balance margarine. Add yogurt mixture to dry ingredients and stir just until moistened; divide half of batter among muffin cups. Top batter in each cup with 1 teaspoon of fruit spread; top with remaining half of batter. Bake until golden brown, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled.

Yield: 12 muffins; Serving = 1/2 muffin

Per serving:
Calories: 61
Fat: 1 g
Carbohydrates: 11 g
Protein: 2 g