CORN MUFFINS

I've been in search of a corn muffin recipe that both satisfies our continued efforts to include fewer overly processed ingredients in our food and my husband's opinion on what a good corn muffin should taste like. This recipe does both. It is an altered version of the cornbread recipe that appears on the bag of "Bob's Red Mill" cornmeal. I opted for brown sugar, skim milk, and applesauce to replace the butter in the original recipe.

Makes 12 muffins, 90 calories each
I figured 1-Pt for 1 muffin and 3-Pts for 2
Core except for the brown sugar which is negligible.

1 cup 100% Stone Ground Cornmeal, (I used the coarse grind)
1 cup Whole Wheat pastry flour
1/2 tsp salt
4 tsp baking powder
1 Tbsp brown sugar
1 egg
1 cup skim milk
1/3 cup unsweetened applesauce.

Combine all dry ingredients. Add remaining ingredients and beat until smooth. Divide into 12 muffin cups and bake in preheated 350 degree oven for about 20 minutes.
These freeze well and are great warmed in the microwave.