I really like the concept of using whole grains, but sometimes the texture of the end product leaves something to be desired. Too much wheat flour makes for a heavy product, and medium to coarse ground corn meal is too grainy for my taste. Balance is key.
My cousin, Janet, gave me a book from King Arthur Flour entitled Whole Grain Baking. I learned a critical piece of information from that book. Using whole grain pastry flour results in a much lighter baked product while retaining the whole grain goodness.
This slightly adapted recipe for corn muffins is a definite keeper. It results in a good tasting muffin with a tender crumb.
1 1/2 sticks room temperature butter
1/4 cup sugar
1 tsp. salt
3 TBS honey
2 large eggs
2 cups whole wheat pastry flour (or white whole wheat flour)
2 cups yellow corn meal ( I prefer a finer grain, but that’s personal choice)
1 TBS baking powder
1 1/2 cups milk ( I used 1%)
1. Preheat oven to 400 degrees. Grease a 12 count muffin tin.
2. Cream the butter, sugar, and salt until light and fluffy. Add in the honey and eggs (one at a time.) Mix until well combined.
3. Whisk together the flour, cornmeal, and baking powder in a separate bowl.
4. Add the wet to the dry ingredients, alternating with the milk. Mix until smooth.
5. Using a half cup measure, ( I like to use an ice cream scoop.) scoop the mixture into the cups of a muffin tin.
6. Bake for 20 minutes. Tops brown; clean tester.
7. Cool in the pan for 5 minutes. Remove muffins to a rack to finish cooling.