Low Fat Cornbread Muffins

Like a lot of people I'm currently on a new year health kick. I'm not doing anything fancy, just trying to eat more wholesome and low calorie food and reduce my intake of sugary and fatty naughties in the hope of shifting a bit of weight and generally feeling better in myself. I'm useless at following any kind of diet as I love food so much but so far I've stuck to it as I'm really enjoying trying out lots of recipes that are sin-free but still delicious. The hardest part is not being able to make and consume my favourite baked goodies but being armed with some healthier substitutions like these muffins, which are genuinely scrumptious, really helps!

I adapted this recipe from one I found that used polenta; unfortunately I couldn't find any in my local Sainsbury's (shocking I know!) so I substituted it with finely ground matzo meal, which is very similar in appearance but traditionally tends to be used in Jewish cuisine. The result was a delicious bread with a lovely moist, tender texture and tasty flavour.  I don't think you'd guess they're low fat if you didn't know :)

INGREDIENTS - makes approx. 10-11 muffins

• 4 oz self-raising flour
• 4 oz ground matzo meal or polenta
• 8 fl oz fat-free yogurt
• 2 eggs, beaten
• 1 tsp baking powder
• 0.5 tsp salt
• Splash of milk (preferably skimmed)

METHOD

1. Pre-heat the oven to 200 degrees C and line a muffin tin with paper cases.
2. Mix the dry ingredients together in a large bowl then add the eggs, yogurt and milk.
3. GENTLY stir the ingredients together by hand until just combined to form a dough - DO NOT OVERMIX!
4. Drop the mixture into each muffin case using a teaspoon until they are filled right to the top (they won't rise much in the oven).
5. Bake for around 10-20 minutes depending on oven type until they spring back when touched and are slightly brown on the top.