Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow cornmeal ((suggested: medium grind, but do not use coarse))
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs (at room temperature)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsalted butter (melted and cooled)
  • 1 1/2 cups skim milk

Instruction

  • In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder, sugar and salt in a large bowl. In a separate bowl, mix together the milk, eggs, applesauce, and melted, cooled butter.
  • Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to rest at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the tin, filling each one just to the top.
  • Bake the corn muffins for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then gently transfer to a wire rack to cool completely...or enjoy them warm right away.