Cherry Vanilla Muffins
Type: Desserts and Baked Goods
For variety, substitute fresh or frozen blueberries for the cherries in these vanilla muffins.
Serves: 12 muffins
- 1 1/2 cups whole wheat pastry flour or unbleached flour
- 1/2 cup yellow or white cornmeal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup plain nonfat or low-fat vanilla yogurt
- 1/4 cup reduced-fat margarine or light butter, melted
- 2 egg whites, lightly beaten
- 3/4 cup halved frozen (unthawed) pitted cherries
- 1 tablespoon sugar
- Place the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
- Place the yogurt, margarine or butter, and egg whites in a small bowl, and stir to mix well. Add the yogurt mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the cherries.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle some of the sugar over the top of each muffin. Bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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