Corn Muffins with Yogurt
   ___ cup plain yogurt
   ___ cup butter
   ___ cup agave
   _ eggs
   ___ cup all-purpose flour
   ___ cup whole wheat flour
   ___ cup cornmeal
   _ 1/2 teaspoons baking powder
   ___ teaspoon salt
   ___ teaspoon baking soda

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Beat together yogurt, butter, agave and eggs in small bowl. Set aside. Combine flours, cornmeal, baking powder, salt and baking soda in large bowl. Add agave mixture. Stir just enough to barely moisten flour. Do not over mix. Spoon batter into paper-lined or greased muffin cups.

Bake in preheated 350°F oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Serve warm.

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