adapted from Martha Stewart Living, August 2003
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated lemon zest
1 1/4 cups yogurt
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries, fresh or frozen (not thawed)
Nonstick cooking spray
oven to 400 degrees, with rack in center. Lightly coat a standard
muffin tin with cooking spray. In a medium bowl, whisk together flours,
cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt,
and lemon zest.
In a small bowl, whisk together yogurt, egg yolks
and butter. Stir yogurt mixture into flour mixture until just blended.
In a mixing bowl, whisk the egg whites until just stiff. Gently fold
whites and blueberries into the batter until just combined.
batter into prepared muffin tin, filling each cup three-quarters full.
Bake 20 minutes until tops are golden and a cake tester inserted in a
muffin center comes out clean. Let muffins cool slightly, about 10
minutes, before turning out of tin.
Yield: 12 muffins