Double Corn Cake Muffins

Ingredients

• 1 tsp coarse kosher saltNutrition
• 1 tbsp baking powderNutrition
• 1/2 cup unsweetened applesauceNutrition
• 3/4 cup unbleached all-purpose flourNutrition
• 2 large eggs, beatenNutrition
• 3/4 cup whole wheat flourNutrition
• 3/4 cup yellow cornmealNutrition
• 1 cup evaporated milkNutrition
• 1/2 cup granulated sugarNutrition
• 14 1/2 oz cream style cornNutrition

Directions

1. 1Preheat oven to 350 °F (175 °C). Grease 12-cup muffin tin with nonstick spray.
2. 2Stir together whole wheat flour, all purpose flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl.
3. 3Add cream style corn, eggs, applesauce, and milk to the flour mixture and stir until just blended.
4. 4Fill muffin tins full of batter (to the top, but not overflowing).
5. 5Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes.
6. 6Cool in the pans for 10 minutes before removing to cool completely on a wire rack or serve warm.
7. 7Note: try turbinado or brown sugar in place of granulated sugar for more molasses flavor. These muffins go well with any vegetarian chili or meat stew. Be creative...split a muffin, top with shredded BBQ and serve with a green salad for a complete meal.

Nutrition per serving

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