Recipe by BrotherAdso
These tasty cornmuffins are dense and crunchy, with secret ingredients that give them that wonderful flavor and texture without lots of added fats, and the bonus of being all whole grain!
Top Review by LonghornMama
Dense and crunchy, just like the description says. Hearty, not sweet muffin that's especially good with soup or stew. My son slathered his with honey and was a happy camper. I used 2 cups cornmeal and would try 1 3/4 cup next time since I found them a bit dry. Lowfat and good for you, too. I'll make these again. Thanks for sharing the recipe!
- 1 cup whole wheat flour
- 1 3⁄4-2 cups cornmeal (I use half coarse, like Quaker, and half fine ground, like Indian Head)
- 1 1⁄4 teaspoons baking soda
- 1 1⁄4 teaspoons baking powder
- 1 dash salt
- 1 1⁄2 tablespoons sugar
- 2 eggs
- 1 1⁄2-2 cups low-fat buttermilk (depends on your flour and the weather)
- 1⁄3 cup prune puree (2 baby food containers worth, or a little less than 1/2 cup)
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
Directions See How It's Made
- Preheat the oven to 425 degrees.
- Mix together the cornmeal, flour, leaveners, sugar, and salt.
- Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
- Add the wet to the dry mixture, mixing thoroughly.
- Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.