Pineapple Cornbread Muffins
1.5 cup cornmeal
1.5 cup whole wheat flour
1/4 teaspoon salt
3/4 cup sweetener
3/4 teaspoon baking soda
1/4 cup canola oil
3/4 cup vanilla soy milk
20 oz. can of crushed pineapple in its own juice
1 teaspoon vinegar
a bit of non-stick cooking spray
Preheat oven 400 degrees.
1.Stir together first 5 (dry) ingredients in a large bowl.
2.In a different bowl, stir together the remaining (wet) ingredients and then add it to the first bowl of already combined dry ingredients.
3.Mix together gently just until everything is moist.
4.Spoon into lightly oiled muffin tins until they're full.
Bake for 30 minutes or until an inserted toothpick comes out clean.