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. 

Ingredients

• 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

Instructions

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.

Nutrition

• 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