Healthy White Cornmeal and Turkey Red Muffins

Muffins are super fast and easy to make and bake. I have always hidden vegetables in baked goods so my children can have the added nutrition. For this recipe I used grated carrot and apple, but I have also added banana, grated zucchini or parsnip. Combined with freshly stone-milled cornmeal and heirloom wheat, this recipe is a winner -- great for breakfast or as an after-school snack. They are pretty popular with the grown ups too! 

Healthy White Cornmeal and Turkey Red Muffins

Ingredients

• 1 cup Janie's Mil White Cornmeal
• 1 cup Janie's Mill Turkey Red Flour
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• 1 packed cup of grated apple or carrot or both
• lemon zest to taste
• 1 tsp salt
• 1/4 cup olive oil or vegetable oil
• 1/3 cup sugar
• 2 eggs
• 1 cup milk

Instructions

1. Preheat oven to 400F.
2. With a whisk, combine cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl.
3. Add the packed cup of grated fruit/vegetables and lemon zest. Stir so the flour separates the grated fruit. Set aside.
4. In a separate bowl, whisk the oil, eggs, and milk.
5. Line muffin tins with either parchment paper or cupcake liners. 
6. Make a well in the flour mixture and pour the wet ingredients into the dry ingredients. Mix until just barely blended. 
7. Scoop 1/4 cup of the batter into each muffin tin. Fill to just below the top. Sprinkle the top of each muffin with a little sugar if desired
8. Bake for 5 minutes at 400F, then 12-15 minutes at 360F.  Remove from oven and cool.

TIPS

If you do not have cupcake liners, just cut baking parchment paper into squares, shape them around a glass so they stand upright, and pop them into your muffin tin.

Don't over-mix, as this will start gluten development of the flour and will result in dense muffins. 

Because this recipe is in cups, spoon the flour into the measuring cup then level off, be careful not to pack the flour down. 

If you have a sweet tooth, feel free to add a little more sugar and/or chocolate chips to this recipe.

FLOUR VARIATIONS

Although I love the nutty sweetness of Janie's Mill Turkey Red for these muffins, Janie's Mll Black Emmer is also a lovely flour for muffins.  

Bloody Butcher Cornmeal is great in muffins too. 

Enjoy!