Low-fat maple pecan cornmeal muffins
I love maple syrup! Given the chance I will add it to anything. In this recipe for cornmeal muffins the added maple gives a traditionally bread-like muffin a sweet kick, making it a perfect breakfast choice paired with a large latte. Best yet, you can enjoy these without gaining a muffin-top!
Makes 12 muffins
1/3 c. brown sugar
1/2 c. maple syrup (the real stuff!)
1 tsp. salt
1/4 c. applesauce
1 tsp. vanilla
3/4 c. fat-free plain or vanilla yogurt
1 3/4 c. whole wheat flour
1 tbsp. baking powder
1 cup cornmeal
1 c. skim milk
1/2 c. pecans (coarsely chopped)
Pre-heat oven to 400°. Line muffin tin with paper muffin cups.
In a small bowl, combine the flour, baking powder, and cornmeal. Set aside. In a large bowl, mix together the sugar, syrup, salt, applesauce, and vanilla. Stir in the yogurt and mix until well blended. Slowly add the dry ingredients and milk to the sugar mixture alternating between the two. Mix until well blended. Add the pecans, mix and fill muffin cups. Bake for 20 minutes.