Ingredients
1-3/4 cups yellow cornmeal3/4 cup all-purpose flour1-1/4 teaspoons baking soda1/2 teaspoon salt1-1/2 cups fat-free plain yogurt1 large egg, room temperature1/4 cup canola oil1/4 cup honey1/2 cup dried cranberries1/4 cup chopped pecans
Preparation
In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Coat muffin cups with cooking spray; fill three-fourths full with batter.
Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
