Serves: 5
Total Calories: 425
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups white or yellow cornmeal
3/4 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/4 cups milk
1 cup sour cream
1 large egg
GOODIES
1 tablespoon light margarine
1/4 cup finely chopped onion
1 cup white or yellow corn kernals

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. To prepare the goodie mixture, melt the margarine in a small skillet over medium heat. Add the chopped onion and cook until soft—about 5 minutes. Remove from the heat, add the corn, and stir well.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 101

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