Source: dLife

Cornmeal muffins flavored with ginger, allspice, and cinnamon.

Servings

1 cup Flour, all purpose, white, unbleached, enriched
0.5 tsp baking soda
1 tsp low sodium baking powder
0.5 tsp salt
0.5 tsp ground ginger
0.25 tsp ground allspice
0.5 tsp ground cinnamon
1 cup cornmeal
1 eggs
1 egg whites
0.75 cup prune puree
0.5 cup Yogurt, plain, nonfat
0.25 cup fat free milk
0.25 cup maple syrup
2 tbsp canola oil (or other vegetable oil)

1 Preheat the oven to 400 degrees F.
2 Prepare a standard muffin tin with paper liners, or light coating of oil.
3 In a large bowl, sift together the flour, baking soda, baking powder, salt, ginger, allspice, and cinnamon. Stir in the cornmeal.
4 In another bowl, lightly beat the whole egg with the egg white. Stir in the prune puree, yogurt, skim milk, maple syrup, and oil.
5 Fold the wet ingredients into the dry ingredients until just combined.
6 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.
7 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 puree, like Gerber's (often available in the baby food section of the supermarket) or make your own by simmering 1 cup of pitted prunes in 1 1/2 cups of orange juice on very low heat for 10 minutes, stirring occasionally, until soft. Puree in a blender or food processor.