Average: 4 (1 vote)
Active time
10 minutes
Total time
30 minutes
12 standard muffins, or 24 mini muffins
Serving Size
1 standard muffin

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 

  1. Preheat oven to 400°F.  Grease a standard or mini muffin pan and set aside.
  2. 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.  
  3. 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. 


Calories: 180
Total Fat: 6g
Saturated Fat: 0.5g
Sodium: 210mg
Carbohydrate: 27g
Fiber: 3g
Total Sugar: 3g (Added Sugar: 2g)
Protein: 4g

Yield: 12 standard muffins, or 24 mini muffins

Serving Size: 1 standard muffin

How'd it Taste?

I like corn muffins & this recipe is pretty good. I didn't have cane sugar syrup so I substituted 1/4 c coconut sugar. They aren't sweet like some muffins are, which is one of my goals in collecting new recipes. Thank you!
Sensible Edibles
Small adjustments. We used a full cup of cornmeal, and a cup of all-purpose g-f flour, 1 cup of organic cane sugar and they came out great!> side tip/ let your base sit for a day in the fridge, cornmeal absorbs moisture overnight and muffin comes out great!!

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