Southern Mystery Wholemeal Corn Muffins - cooking recipe

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

Preparation

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.