Southern Mystery Wholemeal Corn Muffins
- Ready In:
- 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
- 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.
Questions & Replies
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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!
Dh liked these so much he threatened to bite into each muffin so that no one else would eat them. And he's a grown man. I didn't tell him about the pureed prunes and he'll never suspect. I did double the sugar to ensure that he'd like them and it certainly worked, although I don't think the sugar had much to do with it. These are great corn muffins, BrotherAdso.
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball. Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!