Polenta Muffins (Low Fat)

I used to make these when I was on the Slimming World plan, they were free on a green day, but I don't know if Polenta is still free, better check if you are following SW. The texture is a little "grainy"...personally I don't mind that. They are very good when fresh from the oven, after that just zap in the microwave for a few seconds to refresh them. The basic recipe is a plain muffin and then I've listed a couple of variations. I don't know what flavours of yoghurt you have in the US so use your imagination!

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 225  g cornmeal ((do not use instant or ready made) or 225  g  fine ground polenta ((do not use instant or ready made)
• 1  large egg, beaten
• 1  teaspoon bicarbonate of soda
• 3 (200 g)  pots of vanilla mullerlight low-fat yogurt
• 7 -10  tablespoons Splenda granular (for cooking)
• 1 -2  teaspoon vanilla extract

Directions

1. Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes.
2. Spoon into muffin tins that have been sprayed with Frylite.
3. Cook for about 20 minutes at 200°C.
4. Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one).
5. Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract.
6. Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.