Whole Wheat Corn Muffins


1 cup stone-ground yellow corn meal
2/3 cup all-purposed flour
1/3 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup nonfat plain yogurt
1 egg
1/4 cup vegetable oil*
1/4 cup honey
1 tsp vanilla extract


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

In a large bowl whisk together the corn meal, both flours, baking powder, baking soda and salt.

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 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. Makes 12 muffins.