Source: dLife

Cornmeal muffins flavored with ginger, allspice, and cinnamon.

Servings

1.0
1 cup  Flour, all purpose, white, unbleached, enriched 0.5
0 1/2 tsp  baking soda 1.0
1 tsp  low sodium baking powder 0.5
0 1/2 tsp  salt 0.5
0 1/2 tsp  ground ginger 0.25
0 1/4 tsp  ground allspice 0.5
0 1/2 tsp  ground cinnamon 1.0
1 cup  cornmeal 1.0
1 each  eggs 1.0
1 each  egg whites 0.75
0 3/4 cup  prune puree 0.5
0 1/2 cup  Yogurt, plain, nonfat 0.25
0 1/4 cup  fat free milk 0.25
0 1/4 cup  maple syrup 2.0
2 tbsp  canola 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.