Cornmeal Spice Muffins
Prep Time: 20 minutes

Ingredients

1 cup�unbleached white flour
1/2 teaspoon�baking soda
1 teaspoon�baking powder
1/2 teaspoon�salt
1/2 teaspoon�ground ginger
1/4 teaspoon�ground allspice
1/2 teaspoon�ground cinnamon
1 cup�cornmeal
1 �egg
1 �egg white
3/4 cup�prune pur�e*
1/2 cup�plain nonfat yogurt
1/4 cup�skim milk
1/4 cup�pure maple syrup
2 tablespoons�canola oil or �other vegetable oil

Prunes are the "mystery" ingredient in these dark, spicy-sweet muffins.

Directions

Preheat oven to 400 degrees.

Prepare a standard muffin tin with paper liners, cooking spray, or light coating of oil.

In a large bowl, sift together the flour, baking soda, baking powder, salt, ginger, allspice, and cinnamon. Stir in the cornmeal. In another bowl, lightly beat the whole egg with the egg white. Stir in the prune purée, yogurt, skim milk, maple syrup, and oil. Fold the wet ingredients into the dry ingredients until just combined.

Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tins for 5 minutes, loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.

Ease of preparation: Easy

Preparation time: 20 min

Cook time: 20 to 25 min

Servings: makes 12 muffins