Southern Mystery Wholemeal Corn Muffins

• 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

1. Preheat the oven to 425 degrees.
2. Mix together the cornmeal, flour, leaveners, sugar, and salt.
3. Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
4. Add the wet to the dry mixture, mixing thoroughly.
5. Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.

whole wheat flour, cornmeal, baking soda, baking powder, salt, sugar, eggs, lowfat buttermilk, puree, peanut oil

Taken from www.food.com/recipe/southern-mystery-wholemeal-corn-muffins-167591 (may not work)