- Preheat oven to 400°F. Grease a standard or mini muffin pan and set aside.
- Mix together the cornmeal, whole wheat pastry flour, baking powder, sugar and salt. Add the milk, egg and oil and blend until smooth, careful not to over mix.
- Spoon batter into the muffin tins about ¾ full. Bake for about 20 minutes for the standard size and 12 minutes for the mini muffins. When done, tops of the muffins should spring back when tapped.
Banner Image:
BRMWhole-Grain-Corn-Muffins750.jpg
Teaser Image:
BRMWhole-Grain-Corn-Muffins750.jpg
Ingredients:
1 ½ cups medium grind whole grain cornmeal
1 cup whole wheat pastry flour
1 Tbsp baking powder
2 Tbsp evaporated cane juice
½ tsp. sea salt
1 egg, lightly beaten
1 cup milk
¼ cup vegetable oil
Yield:
12 standard muffins, or 24 mini muffins
Nutrition:
Calories: 180, Total Fat: 6g, Saturated Fat: 0.5g, Sodium: 210mg, Carbohydrate: 27g, Fiber: 3g, Total Sugar: 3g (Added Sugar: 2g), Protein: 4g
Show on WGC.org?:
Show on WGC.org?
Dietary choice:
Vegetarian