Whole Wheat Cornmeal Muffins

A stash of baking supplies arrived today and I had an urge to bake something with one of the ingredients right away.  No delayed gratification here. I ordered rye flour, whole wheat flour, graham flour, cornmeal, rolled oats and yeast.  Can’t wait to bake bread this weekend.

My first item on the agenda was cornmeal muffins.  I found a tasty looking recipe here posted to BigOven.com.  On a whim I used whole wheat flour instead of white flour.  You may have been wondering why the color is a little different than usual cornmeal muffins. I’ve edited the recipe to show what I did.  I really like this recipe. My other cornmeal muffin recipes are really moist and dense but this one is a bit lighter.  I imagine it would be even more so if I had used white flour.

Whole Wheat Cornmeal Muffins

Posted to BigOven.com

1 cup yellow cornmeal
1 cup whole wheat flour

1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
2 large eggs
1 cup milk
2 tablespoons salad oil
1 handful pumpkin seeds
1 tablespoon flax seeds

Adjust oven rack to middle position and heat oven to 400 degrees F. Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (I used tin foil cups). Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the silicone muffin pan on a baking sheet.

In a large bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. In a large glass measuring cup or another bowl, whisk the eggs, milk, and oil together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until batter is just combined and evenly moistened. Do not over-mix. Divide the batter evenly among the prepared muffin cups.

Bake muffins until light golden brown and toothpick or skewer inserted into center of muffins comes out clean, about 20 to 25 minutes, rotating muffin pan from front to back halfway through baking time. Transfer the pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.

2 thoughts on “Whole Wheat Cornmeal Muffins

    • Hi Howard,

      Thank you for your tip about baking powder. I’ve never given baking powder a second thought but I will definitely check out that link. Anything that makes muffins taste better 🙂

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