1 cup cornmeal
1 cup whole wheat flour
2 tbsp. honey
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup plain low-fat yogurt
1 egg
1/4 cup safflower oil
1/4 cup water

Combine cornmeal, flour, honey, baking powder and salt. Add yogurt, egg, oil and water, mixing just until dry ingredients are moistened.

Fill 12 oiled or paper-lined muffin cups 3/4 full. Bake at 425°F for 15 to 18 minutes.

Makes 12 muffins.

Submitted by: Cynthia Moore