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Corn: Corn Muffins

Source of Recipe

The Essential Vegetarian Cookbook


List of Ingredients

1 cup whole wheat flour
1 cup stone ground cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen blueberries or cranberry
1 cup nonfat buttermilk or plain nonfat yogurt
3 large egg whites


Recipe

Heat oven to 500ºF. In mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and berries if using. In separate bowl, beat together the buttermilk and egg whites. Add them to flour mixture and stir just until everything is moistened, about 30 seconds. Fill the cups of a 6 cup muffin tin 3/4 full. Place tin in oven, close door, and lower heat to 400ºF. Bake until toothpick inserted into center of a muffin comes out clean, about 30 minutes. Let tin cool on cooling rack for 10 minutes before removing muffins. To store, let muffins cool completely on rack. Seal inside a plastic bag and refrigerate up to 4 days, or freeze up to 6 months.