Ingredients:
1 cup whole wheat flour
1 3/4-2 cups cornmeal ( I use half coarse, like Quaker, and half fine ground, like Indian Head)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 dash salt
1 1/2 tablespoons sugar
2 eggs
1 1/2-2 cups low-fat buttermilk ( depends on your flour and the weather)
1/3 cup prune puree ( 2 baby food containers worth, or a little less than 1/2 cup)
1 tablespoon peanut oil or 1 tablespoon vegetable oil
Directions:
Preheat the oven to 425 degrees.
Mix together the cornmeal, flour, leaveners, sugar, and salt.
Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
Add the wet to the dry mixture, mixing thoroughly.
Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.