Low-Fat Corn Muffins

1 c. whole-wheat flour
1/2 c. stone-ground cornmeal
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 c. fresh or frozen blueberries
1 c. nonfat plain nonfat yogurt
3 large egg whites

Preheat the oven to 500 degrees and spray muffin tins with nonstick cooking spray. In a mixing bowl, combine the dry ingredients. Gently mix in the blueberries.

In a separate bowl, beat together the yogurt and egg whites. Add them to the flour mixture and stir just until everything is moistened, about 30 seconds.

Fill the muffin cups about three-fourths full. Place the muffin tin in the oven, close the door and reduce the heat to 400 degrees.

Bake until the muffins are lightly browned, and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins.
Makes 6 muffins.

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