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Tomato and Corn Muffins - Makes 24 servings.

• 1/2 cup finely-ground yellow cornmeal, preferably stone-ground
• 1/2 cup all-purpose flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup reduced-fat (2%) milk
• 1 large egg
• 1 Tbsp. melted butter
• 12 small cherry tomatoes, halved
• 1 tsp. extra virgin olive oil
• Salt and freshly ground black pepper
• 1/3 cup reduced-fat ricotta cheese
• 1 Tbsp. low-fat plain yogurt, preferably Greek-style
• 1 Tbsp. finely-chopped chives (or 1/2 tbsp. dried)
• 2 tsp. very finely chopped shallots

Preheat the oven to 425 degrees. Coat two mini-muffin tins with cooking spray and set aside.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a small bowl, beat the milk and egg together, then mix into the dry ingredients. Add the butter and mix just until the batter is combined, leaving any small lumps. Spoon the batter into the muffin cups, filling them halfway.

Bake until golden on top and lightly browned around the edge, about 12 minutes. Cool on a wire rack for 3 minutes. Turn the muffins out onto the rack to cool completely.

Meanwhile, combine the tomatoes in a small bowl with the oil and 1/4 teaspoon salt until well coated. Sprinkle with pepper and set aside. In another bowl, combine the ricotta, yogurt, chives and shallots. Season the filling to taste with salt and pepper.

Slice off the rounded top of each muffin. Spread with 1 tsp. of the cheese mixture and top with a cherry tomato half, cut side down.

Serve immediately. Save the muffin tops to use in a stuffing.

Per serving: 39 calories, 1 g. total fat (less than 1 g. saturated fat), 6 g. carbohydrate, 1 g. protein, less than 1 g. dietary fiber, 75 mg. sodium.