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.
- 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
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.
- 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