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

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 

Instructions
  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. 

How'd it Taste?

bob heitkamp ce...
1
cornmeal is not whole grain. it is degerminated. it is the shell ground up. try this. 2 1/2 whole grain ground corn - no flour needed 1/2 cup applesauce or pureed zuchinni - no oil 1/2 tsp soda - no powder 2 eggs variations = 1 small jalepeno or chili pepper, 1/2 cup shredded sharp cheddar cheese, or be creative - or 1tsp vanilla or 1/2 tsp cinnamon or ? put milk in blender add pepper blend on high to puree if using pepper. add other things except flour, cheese, salt and soda. blend low 5 seconds while adding salt and soda. pour in bowl and add flour and cheese if using. add more flour or milk if needed.
Caroline-WGC
0
Hi Bob -- Cornmeal is one of those ingredients that can be refined (degerminated) or whole, depending on how it’s been milled. This is a Bob’s Red Mill recipe and their cornmeal is whole grain, but you’re right that it isn’t completely clear in the ingredients list. I’m making that edit now. Thanks for sharing your recipe with us! Adding zucchini sounds like a great idea.

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