1/3 c. cornmeal
1/3 c. sugar
1/3 c. soy (or white) flour
1 c. whole wheat flour
3/4 tsp. salt
1 tsp. baking soda
1 lg. egg, beaten lightly
1 c. yogurt
1/3 c. butter, melted

Preheat oven to 350 degrees. In a bowl, combine the cornmeal, sugar, soy flour, whole wheat flour, salt and baking soda. Mix the egg and yogurt together lightly and stir into the dry ingredients. Stir in the melted butter. Fill muffin tins 2/3 full and bake 25 minutes or until done.

NOTE: These are poor keepers because they are so good!