Whole Grain Corn Muffins

• 1 1/2 cups medium grind cornmeal
• 1 cup whole wheat pastry flour
• 1 Tbsp baking powder
• 2 Tbsp evaporated cane juice
• 1/2 tsp. sea salt
• 1 egg, lightly beaten
• 1 cup milk
• 1/4 cup vegetable oil

Preparation

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 3/4 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.

Source: Recipe courtesy of Ellie Matthews www.usarice.com and www.wholegrainscouncil.org