These light whole-grain muffins are perfect for starting the day or keeping tucked in the freezer for a handy snack. They contain far less fat than packaged muffins, and that’s always a plus for heartburn sufferers.

Makes 12 muffins

Ingredients
1 cup stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat plain yogurt
1 egg
1/4 cup vegetable oil*
1/4 cup honey
1 teaspoon vanilla extract

Preparation
1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with nonstick cooking spray; set aside.

2. In a large bowl, whisk together the cornmeal, both flours, baking powder, baking soda and salt.

3. In a medium bowl, whisk together the yogurt, egg, vegetable oil, honey and vanilla extract. Make a well in the center of the flour mixture. Pour in the yogurt mixture and stir until just combined (do not overmix).

4. Spoon the batter into the prepared pan. Bake for 18 to 20 minutes or until golden brown. Transfer the muffins to a wire rack to cool.

*Use the same cup to measure the honey that was used to measure the oil; the honey will glide easily out of the cup.

Nutrient Information Per Serving
Calories: 151
Fat: 5 g
Cholesterol: 18 mg
Sodium: 240 mg
Carbohydrate: 22 g
Protein: 4 g

Developed by Pat Baird, M.A., R.D.

The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis or recommended treatments. For severe heartburn or heartburn that persists after trying over-the-counter treatment or lifestyle modifications, visit your doctor to determine the right treatment for you. See the Terms and Conditions for more information.