I found this recipe in the Taste of Home Healthy Cooking Oct/Nov 2009 issue that a friend gave me. We really enjoyed it!
1 3/4 cups yellow cornmeal
3/4 cup all-purpose flour (I used Pamela's Gluten Free Mix)
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (12 oz.) fat-free plain yogurt*
1/4 cup canola oil (I used EVOO)
1/4 cup honey
1/2 cup dried cranberries
1/4 cup chopped pecans
In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans. Coat muffin cups with cooking spray; fill three-fourths full with batter.
Bake at 375 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
*I decided to go ahead and use real yogurt and eggs from grass-fed, non-hormone pumped chickens. I'm considering adding a few dairy products back into our diets... we'll see.
7 years ago