whole wheat buttermilk corn muffins with luscious maple butter

yields 12 muffins

 

ingredients

muffins
1 cup fine cornmeal or corn flour(such as Bob’s Red Mill)
1 cup whole wheat pastry flour (Bob’s Red Mill) 
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
8 tablespoons unsalted butter, melted and slightly cooled

maple butter
1 stick butter, softened
2-3 tablespoons pure grade B maple syrup (such as Coombs)

directions

Preheat oven to 375 degrees Fahrenheit.

muffins
Grease 12 regular muffin cups.  Whisk the cornmeal with flour, sugar, and baking powder.  In a separate bowl, whisk the buttermilk and egg.  Once fully combined, whisk in the melted butter.  Add the wet ingredients to the dry ones, stirring until incorporated.  Do not over mix.  Batter will be thick.  Add up to 1/4 additional buttermilk, as needed.

Divide batter among the 12 muffin cups, about 1/2 full.  Bake for approximately 15 minutes or until a toothpick inserted comes out clean.  Rotate once during baking.  Muffin tops will be light in color.  For golden crowns, lightly broil for about a minute on low broil.  Watch very closely so as not to burn.  Cool in pan for 5 minutes.  Serve hot.



maple butter
With an electric mixer, beat the softened butter until creamy.  Gradually add maple syrup in a steady stream, beating until smooth.  

Serve muffins while still hot, slathered in maple butter.

organic whole wheat banana muffins or bread

 

yields 5-6 dozen miniature muffins or 6 petite loaves 

ingredients

7 organic ripe bananas, mashed with a potato masher or fork
3/4 C melted organic butter
3 organic eggs, beaten with fork
1 1/2 C dark brown sugar
generous splash of good vanilla
3 C organic whole wheat pastry flour (Bob’s Red Mill)
1/2 C organic unbleached wheat flour (Gold Medal)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 – 12 oz. bag chocolate chips (mini, dark, etc…), optional

directions

Preheat oven to 350 degrees.


In a large bowl, mix together the first 5 ingredients.  Set aside.  In a medium bowl, whisk the dry ingredients.  Combine the wet and dry ingredients until incorporated but do not over mix.  Add one bag of mini or regular chocolate chips, if desired. 

   
For miniature muffins*, fill paper lined tins 3/4 full and bake  for 15-20 minutes.  For regular muffins, fill lined tins 2/3 full and bake for 25-30 minutes.  For mini loaves, grease and flour six miniature loaf pans and fill each about 2/3 full.  Bake for 30-40 minutes.  Place pans on a rimmed baking sheet for easier transport in and out of the oven.  The loaves freeze well, wrapped in waxed paper and foil.  Bread is as good when still slightly frozen. 

 
*An easy way to fill the muffin tins:  spoon batter into a clear plastic sandwich bag, seal and snip off one corner.