Mix and allow to sit for 10 minutes:
1 cup cornmeal
2 cup buttermilk
In a large bowl, add and combine well:
1/2 cup nonfat yougurt
1/2 cup sugar
cornmeal mixture as prepared above
In a smaller bowl, combine well:
1 3/4 cup all-purpose flour, unsifted
1 cup raw wheat germ
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 20 minutes. Remove from pan and cool on rack. Makes 15 medium-sized or 12 large muffins.
To reduce body resources wasted in digesting fat on the road, this substitutes a banana and 1/2 cup nonfat yogurt for 1/2 cup oil and two eggs.