Cornmeal Spice Muffins
Prunes are the "mystery" ingredient in these dark, spicy-sweet muffins.
1 cup unbleached white flour
1/2 teaspoon
baking soda 1 teaspoon
baking powder 1/2 teaspoon
salt 1/2 teaspoon
ground ginger 1/4 teaspoon
ground allspice 1/2 teaspoon
ground cinnamon 1 cup cornmeal
1 egg
1 egg white
3/4 cup prune purée*
1/2 cup
plain nonfat yogurt 1/4 cup skim milk
1/4 cup
pure maple syrup 2 tablespoons canola oil or other vegetable oil
Preheat oven to 400 degrees.
Prepare a standard muffin tin with paper liners, cooking spray, or light coating of oil.
In a large bowl, sift together the flour, baking soda, baking powder, salt, ginger, allspice, and cinnamon. Stir in the cornmeal. In another bowl, lightly beat the whole egg with the egg white. Stir in the prune purée, yogurt, skim milk, maple syrup, and oil. Fold the wet ingredients into the dry ingredients until just combined.
Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tins for 5 minutes, loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.
*Use a commercial prune purée (often available in the baby food section of the supermarket) or make your own by simmering 1 cup of pitted prunes in 1/2 cup of orange juice on very low heat for 10 minutes, stirring occasionally, until soft. Purée in a blender or food processor.
