Healthy Cooking - Cranberry-Pecan Corn Muffins (Bread!)

From Taste of Home's Healthy Cooking magazine - October/November 2009, page 48

I thought I would try baking it in small baking pans, turning it into Cranberry Pecan Cornbread. I like muffins, but since I would probably be the only one around here eating them, I've found that small loaves of bread freeze better and make great last-minute gifts. (Seriously, wouldn't you rather have a small bread loaf with a bow on top or 4 muffins in a baggie? It just looks and presents so much better!)

Ingredients
1-3/4 cups yellow cornmeal
3/4 cup all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) fat-free plain yogurt
1 egg
1/4 cup canola oil
1/4 cup honey
1/2 cup dried cranberries
1/4 cup chopped pecans

Directions
In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Coat muffin cups with cooking spray; -- or 3 mini loaf pans -- fill three-fourths full with batter.
Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts: 1 muffin equals 185 calories, 6 g fat (1 g saturated fat), 16 mg cholesterol, 217 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.