Tuesday, June 1, 2010

Tender Corn Whole Wheat Muffins-Ground by Bicycle!

How can you pass up corn meal that is actually ground by bicycle? I discovered Winter Moon Farm's cornmeal at the Wayland Winter Farmer's Market (where I also bought their fabulous eggs.) At the Winter Moon Farm they grow organic heritage corn. Then it is actually ground using a mill attached to a bicycle. More importantly, the cornmeal is so rustic that it transforms corn muffins. I leaned on my new method of adding both whole wheat flour and using buttermilk to retain moistness. These also freeze beautifully. If you can't find the Winter Moon Farm cornmeal, you can know find Bob's Red Mill brand stoneground cornmeal at most supermarkets. Note that it isn't a mistake to preheat to 450. The high heat caramelizes and browns the outside, while keeping the muffins tender inside. Make sure you give time for your oven to sufficiently preheat. This might take up to 15 minutes, and is reason enough to get an oven thermometer.

Tender Corn Whole Wheat Muffins

1 cup stone ground cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
2 Tsp baking powder
1/2 tsp baking soda
1 Tbs sugar
2 eggs
1 2/3 cup buttermilk
2 Tbs. oil or melted butter, cooled

Preheat the oven to 450. Grease a 12 cup muffin tin. Mix the dry ingredients together in a bowl. Mix the eggs with the buttermilk and oil. Gently fold the dry and wet ingredients together. Use a 1/2 cup measuring cup to fill the muffin tins. When your oven is ready, bake the muffins for about 15 minutes. Cool on a wire rack for a few minutes. Then, remove the muffins and let them cool on the rack. To freeze, just wrap in plastic wrap.

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