1 Preheat oven to 400°F. Grease a standard or mini muffin pan and set aside.2 Mix together the cornmeal, whole wheat pastry flour, baking powder, sugar and salt. Add the milk, egg and oil and blend until smooth, careful not to over mix. 3 Spoon batter into the muffin tins about 3/4 full. Bake for about 20 minutes for the standard size and 12 minutes for the mini muffins. When done, tops of the muffins should spring back when tapped.

Source: Recipe courtesy of Ellie Matthews www.usarice.com and www.wholegrainscouncil.org