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
- 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.
Visit the Bob’s Red Mill website for even more fantastic whole grain recipes.