Preheat oven to 350 degrees Fahrenheit. Grease 12 muffin cups.
1/4 cup finely chopped unsalted (raw or roasted) almonds
1/2 cup corn meal
2 tablespoons Featherweight Baking Powder
1/4 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons dry rubbed sage (optional)
Egg whites from four separated eggs, or 1/2 cup egg substitute, beaten
1 cup nonfat organic yogurt
1/4 cup oil
1/2 cup honey
In two separate bowls, stir all dry ingredients together. Stir all wet ingredients together. Pour wet ingredients into the bowl of dry ingredients and mix just until all ingredients are moistened. Fill the muffin cups and bake for 20 minutes or until done.