Ingredients

• 1 ½ cups (180g) cornmeal 
• ¾ cup (90g) Kamut flour (or 1 cup all-purpose flour)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 2 tbsp (30mL) honey
• 2 tbsp (30mL) distilled white vinegar
• ½ cup (120mL) whole milk
• ¾ cup (115g) corn kernels (can omit)

Directions

• Preheat the oven to 350°F, and line 12 muffin cups with paper muffin liners. Coat the liners with nonstick cooking spray
• Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. Whisk together the butter, egg whites, and vanilla in a separate bowl. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey and white vinegar. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring until incorporated. (Add the cornmeal mixture in 3 equal parts for best results.) Gently fold in the corn kernels
• Divide the batter between the prepared muffin cups. Bake at 350°F for 19-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out with crumbs attached. Cool in the pan for at least 5 minutes before transferring to a wire rack

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