The handy part about cornbread muffins is that you get the great taste of cornbread, but the muffin acts as built-in portion control. This recipe doesn't use eggs, making it cholesterol free. It also contains less calories and fat than the average cornbread recipe.

• 2/3 cup raw sugar
• 1 tsp. salt
• 1/4 cup applesauce
• 1 tsp. vanilla
• 3/4 cup low-fat or fat-free yogurt
• 1 3/4 cup whole wheat flour
• 1 tbs. baking powder
• 1 cup cornmeal
• 1 1/3 cup soymilk

Directions:

1. Preheat oven to 400°.
2. Spray muffin tins with cooking spray.
3. In a small bowl, combine the flour, baking powder, and cornmeal. Set aside.

4. In a large bowl, whisk togetherthe sugar, salt, applesauce, and vanilla. Itshould resemble a sparkly paste.
5. Stir in the yogurt and mix until well blended.
6. Alternating between them, slowly add dry ingredients and soy milk to the sugar mixture.
7. Beat until well blended.
8. Fill muffin cups and bake for 20 minutes.

This recipe makes 12 muffins. The nutritional information will vary depending upon the ingredients you use.

You can use the following information as a guideline, it is based on the ingredients I used.

Calories: 133

Fat: 1 gram

Carbs: 29 grams

Protein: 4.3 grams

Cholesterol: 0

Iron: 6.4%

Calcium: 7.5%