- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Splenda granular
- 2/3 cup fat free sugar free yogurt
- 1/3 cup nonfat sour cream
- 1 egg
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry.
I made them into 6 muffins.
Bake at 375 for 15-20 minutes.
Forwarded to me from Jennifer Aaronson Stewart ;)