Monday, August 31, 2009

Whole Grain Corn Muffins

Fast, easy and yummy mini corn muffins.

1 1/2 cups Hodgson Mill yellow corn meal
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 raw honey
1/2 teaspoon sea salt
1 cup buttermilk*
1 egg
1/4 cup grapeseed oil

Preheat oven to 400 degrees and grease mini muffin tin with grapeseed oil spray. Combine all ingredients in micing bowl and mix until just combined. Spoon batter into muffin tins, and bake for about 10 minutes. Makes about 24 mini muffins.
*Note: you can make buttermilk by adding one tbsp lemon juice to a one cup measuring cup then filling it the rest of the way with milk.

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