- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 TBSP ground flax seed
- 1/3 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, lightly beaten
- 3/4 cup sour cream
- 1/2 cup milk (1/2 C is an estimate, start with that and then add a little more if the batter is super thick...the flax and the whole wheat threw the original recipe, which called for only 1/2 C milk.
- 1/4 cup butter melted
Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until toothpick inserted near middle comes out clean.
- 1 cup cornmeal
- 2 TBSP ground flax seed
- 1/3 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, lightly beaten
- 3/4 cup sour cream
- 1/2 cup milk (1/2 C is an estimate, start with that and then add a little more if the batter is super thick...the flax and the whole wheat threw the original recipe, which called for only 1/2 C milk.
- 1/4 cup butter melted
Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until toothpick inserted near middle comes out clean.
