Stone-ground cornmeal gives these muffins a little coarser, heartier texture to them.

Trick: If you can’t find stone-ground, use an equal amount of regular cornmeal. 

Ingredients

  • Vegetable cooking spray
  • 1 cup fat-free yogurt
  • ½  cup egg substitute
  • 2 tablespoons honey
  • 1 (12-oz.) can poppy seed cake and pastry filling*
  • 1 cup stone ground cornmeal
  • 1 cup all-purpose gluten-free flour mix
  • 1 tablespoon baking powder
  • ½  teaspoon baking soda
  • ½  teaspoon kosher or fine sea salt

Instructions

Preheat oven to 400ºF. Spray a 12-cup muffin tin with cooking spray or line with paper liners. 

In a small bowl, whisk together yogurt and next three ingredients. 

In a large bowl, whisk together cornmeal and next four ingredients in a large bowl.  Add wet ingredients and stir to combine.  Divide batter between muffin cups.

Bake 20 to 25 minutes or a tooth pick inserted into the center comes out clean. Cool in pan for five minutes before turning out onto a wire cooling rack.

Nutrition

  • Servings: 12
  • Serving Size: 1 muffin
  • Calories: 217
  • Total Fat: 4.7 g
  • Sat Fat: 0.1 g
  • Cholesterol: 0.5 mg
  • Sodium: 329 mg
  • Potassium: 66 mg
  • Carbohydrate: 40 g
  • Protein: 6 g