| 1. |
Preheat oven to 350 °F (175 °C). Grease 12-cup muffin tin with nonstick spray. |
| 2. |
Stir together whole wheat flour, all purpose flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. |
| 3. |
Add cream style corn, eggs, applesauce, and milk to the flour mixture and stir until just blended. |
| 4. |
Fill muffin tins full of batter (to the top, but not overflowing). |
| 5. |
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes. |
| 6. |
Cool in the pans for 10 minutes before removing to cool completely on a wire rack or serve warm. |
| 7. |
Note: 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. |
