Stone Ground Corn Muffins

Combine dry ingredients:

1/3 c. medium stone ground cornmeal
1/3 c. whole soy flour
1 c. whole wheat flour
1/4 c. wheat germ
1/2 tsp salt
1/2 c. brown sugar
1 c. ground almonds
1 tsp soda
1/2 c. raisins
1/2 c. dried apple diced
grated peel of one whole orange

Combine in separate bowl wet ingredients and then stir into dry ingredients just until moistened:

2 large eggs
1 c. lowfat yogurt, plain
1 tsp. vanilla
1/3 c. vegetable oil.

Batter should be lumpy.  Fill prepared muffin tins 2/3 full.

Bake 25 minutes at 350 degrees

Allow muffins to cool for 5 min before serving

Makes 12 muffins