Ingredients:1/2 cup plus 1 tablespoon maple sugar*
1/4 cup plus 2 teaspoons white cornmeal
2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla low-fat yogurt (or soy yogurt)
3 tablespoons milk (or soy milk)
1 tablespoon butter, melted
2 teaspoons pure vanilla extract
1 egg (or egg substitute)
1/4 cup toasted chopped walnuts or pecans (optional) * Vanilla sugar or brown sugar can be substituted for maple sugar Instructions:Preheat oven to 400 degrees F. Combine 1 tablespoon maple sugar and 2 teaspoons cornmeal in a bowl; stir well and set aside. Combine remaining 1/2 cup maple sugar, remaining 1/4 cornmeal, flour and baking powder, soda, salt, and nuts (if using) in a bowl. Make a well in the center of the mixture. Combine yogurt, milk, butter vanilla and egg in a small bowl. Stir well. Add to dry ingredients, stirring until just moistened. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle sugar mixture evenly over muffins. Bake for 17 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.
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