Double Corn Cake Muffins

Ingredients

• 14 1/2 oz cream style corn
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 3/4 cup yellow cornmeal
• 1/2 cup unsweetened applesauce
• 1 tsp coarse kosher salt
• 1 tbsp baking powder
• 3/4 cup unbleached all-purpose flour
• 2 large eggs, beaten
• 3/4 cup whole wheat flour

Directions

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.