Eggless Corn Pudding Muffins

These eggless muffins are unusual, with a somewhat chewy exterior and a moist, puddling-like interior.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2⁄3 cup cornmeal
• 2⁄3 cup all-purpose flour
• 2⁄3 cup whole wheat flour
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup pumpkin puree or 1⁄2 cup applesauce
• 2  tablespoons butter, melted
• 1  cup buttermilk

Directions

1. Preheat oven to 425°F, and grease a muffin tin well.
2. Combine dry ingredients in a large bowl.
3. In another bowl, combine wet ingredients.
4. Add wet ingredients to dry ingredients, stirring until just moistened.
5. Fill muffin tin. (The cups will be almost full. Don't worry, it doesn't rise too much.).
6. Bake for 20-25 minutes until tops begin to brown.