I would have to say these were simple, little, happy muffins. The blending of the bright yellow corn and the light brown whole wheat reminds me of a little bit of sunshine blended with a little bit of Earth, melded together in one little muffin cup. They were filling just to the point of satisfying, nothing more, nothing less. A perfect addition to a meal filled with fresh veggies and a meat or protein.
When you whip up a batch, be sure to visual the joyful, bright, sunshine from the cornmeal and the fruitful Mother Earth from the whole wheat. Know, that these muffins you are creating, from scratch, are the most nourishing, most satisfying addition to your meal. Don’t just bake them, create them.
What You’ll Need:
- 1 cup whole wheat pastry flour
- 1 cup stone ground, whole grain cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp unrefined ‘dirty’ sea salt
- pinch of freshly ground pepper
- 2 eggs
- 3/4 cup buttermilk
- 3/4 cup honey
- 2 T non-GMO, expeller pressed canola oil
Heat the oven to 350 F and line a muffin tin with paper liners. Combine the dry ingredients in one bowl and the wet in another. Slowly add the wet to the dry and becareful not to over mix. Scoop into the paper lined muffin tin filling each 3/4 full. Bake for 15-20 minutes and enjoy (with butter)!
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