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"These whole wheat dinner muffins just might be the answer to every anticipated bread-with-dinner-woe.
Afraid of yeast? Don’t worry, no yeast in these babies.
Don’t have time? Ha! These muffins scoff at time…they are fast and easy. Plus, I’m guessing they freeze beautifully.
Avoiding carbs? Well, can’t really help you with that one, but count your lucky stars these are 100% whole wheat.
I prefer to use white wheat flour but red wheat flour would work just as well, resulting in a slightly heartier, darker muffin."
*Makes 15-16 muffins
2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling
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1st Keep
 Poached_and_Scrambled
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