Whole Wheat Cornmeal Muffins

I love to bake.  I’m not sure if it’s the act of baking itself that I enjoy so much or if it’s the pleasure I get from eating the final product.  Either way, I was thrilled when I came across this recipe for whole wheat cornmeal muffins.  Crumbly and slightly sweet, they are the perfect accompaniment to both summery main-dish salads and wintery stews.  I often whip up a batch and freeze them once cooled– this way, they won’t dry out after a few days like corn muffins so often do.

Whole Wheat Cornmeal Muffins

Whole Wheat Cornmeal Muffins (from Food.com)

1 cup whole wheat flour
1 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1 egg
2 tbsp canola oil
1/4 cup honey
1 cup milk (or soy milk)

1. Preheat oven to 375 degrees Fahrenheit.  Spray a 12-cup muffin tin with non-stick cooking spray.
2. Combine flour, cornmeal, baking powder, and salt in a large bowl.
3. In a medium bowl, whisk together egg, oil, honey, and milk.
4. Add wet ingredients to dry and stir just enough to moisten the batter.
5. Divide batter evenly between prepared muffin cups.  Bake for 15 to 20 minutes or until golden brown.  Let cool on wire rack.

Makes 12 muffins.  Per muffin: 125 kcal, 3.3 g fat, 2 g fibre, 200 mg sodium