|Dried currants||1⁄2 Cup (8 tbs)|
|Warm water||1 Cup (16 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Sugar||8 1⁄3 Teaspoon (1/2 Cup Plus 1 Teaspoon, Divided)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Cold margarine||1⁄4 Cup (4 tbs), cut into 4 pieces (1/2 Stick)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Fat free milk||3 Tablespoon|
|Egg||1 , lightly beaten|
|Egg white||1 , lightly beaten|
1. Preheat oven to 375°F. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in small mixing bowl. Add water; let stand 10 minutes. Drain and discard water.
2. Combine flour, cornmeal, 1/2 cup sugar, baking powder, baking soda and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.
3. Combine yogurt, milk and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into 8-inch round. Place on baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Cool on wire rack. Cut each wedge in half.