Cheese and Herb Corn Muffins

• 1 cup stone-ground whole-grain cornmeal
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain soy yogurt
• 3 tablespoons olive oil
• 1/4 cup rice milk, or more as needed
• 1 cup grated cheddar-style nondairy cheese
• 1/2 cup cooked fresh or thawed frozen corn kernels
• 3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

1. Preheat the oven to 400 degrees.
2. Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
3. Make a well in the center and pour in the yogurt, oil, and rice milk.
4. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
5. Fold in the grated cheese, corn kernels, and herbs.
6. Divide the batter among 12 lightly oiled or paper-lined muffin tins.
7. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.
8. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
9. Per muffin:
10. Calories: 172
11. Total fat: 7g
12. Protein: 4g
13. Fiber: 4g
14. Carbohydrate: 25g
15. Cholesterol: 0mg
16. Sodium: 160mg

stoneground, whole wheat pastry flour, baking powder, baking soda, salt, soy yogurt, olive oil, rice milk, nondairy cheese, corn kernels, herbs

Taken from www.epicurious.com/recipes/food/views/cheese-and-herb-corn-muffins-378999 (may not work)