These colorful corn muffins are a party by themselves filled with savory ingredients. Preheat the oven to 400 degrees. In a large bowl whisk 1 cup organic cornmeal, 1 cup whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt into a large bowl. In a small bowl mix ¼ cup organic cane sugar, ½ cup organic sunflower oil, 5.3 oz soy yogurt. Kids can grate one organic zucchini on the large holes of the grater and add 1 cup grated zucchini to the small bowl. Mince finely 1 slice organic red onion, ¼ green bell pepper, and 2 tbsp sundried tomatoes and mix into the small bowl. Pour the wet ingredients into the large bowl and mix with the dry ingredients. Divide the batter into 12 muffin cups lined with parchment paper liners. Kids enjoy these yummy corn muffins for snacks and holiday parties.