Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated.
These light whole-grain muffins contain far less fat than packaged muffins. They're perfect for starting the day off right -- or keeping them tucked away in the freezer for a handy, healthy snack.
Makes 12 muffins
1 cup stone-ground yellow cornmeal 2/3 cup all-purpose flour 1/3 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nonfat plain yogurt 1 egg 1/4 cup vegetable oil 1/4 cup honey 1 teaspoon vanilla extract
1. Preheat oven to 400 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside.
2. In a large bowl, whisk together the cornmeal, both kinds of flour, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the yogurt, egg, oil, honey and vanilla. Tip: After measuring the oil, use the same cup (without washing) to measure the honey. This way, the honey will glide out of the cup.
4. Make a well in the center of the flour mixture. Pour in the yogurt mixture and stir until just combined (do not overmix). Spoon the batter into the prepared pan.
5. Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.
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Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.