Cornbread Muffins

These are my healthier version of cornbread muffins. They don't have any butter and I use almond milk and splenda instead of whole milk and sugar. They are still perfectly sweet and moist and they go great with chili!

3/4 c Cornmeal

3/4 c White Whole Wheat Flour

2 Tbsp Splenda

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/4 Tsp Salt

1 Egg

3 Tbsp Non-Fat Greek Yogurt

1/4 c Unsweetened Almond Milk

2 Tbsp Canola Oil

1. Combine cornmeal, white whole wheat flour, splenda, baking soda, baking powder, and salt.
2. In a separate bowl, mix egg, yogurt, milk, and canola together.
3. Pour dry ingredients into wet ingredients slowly and mix until just combined.
4. Spray a muffin tin with cooking spray.
5. Spoon batter in muffin tin.
6. Bake at 350 for 12 min

Makes 8