Southern Mystery Wholemeal Corn Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 preheat the oven to 425 degrees.
• 2 mix together the cornmeal, flour, leaveners, sugar, and salt.
• 3 whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
• 4 add the wet to the dry mixture, mixing thoroughly.
• 5 place in sprayed muffin tin and bake 20-30 minutes at 425. served best warm, but freeze well for later use, too.