Recipe

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• 1 cup whole wheat flour
• 1 3/4-2 cups cornmeal (i use half coarse
• 1 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 1 dash salt
• 1 1/2 tbsp 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 tbsp peanut 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.