- 1 and 1/4 cup whole wheat flour
- 2 Tbsp yelllow cornmeal
- 3 Tbsp light or dark brown sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 2 large eggs, seprated
- 1/2 tsp baking soda
- 3 Tbsp unsalted butter
- 1 cup buttermilk
- 2 Tbsp sour cream or yogurt
- 1 tsp vanilla extract
Preheat the opven to 375 degree.
Grease 9 standard muffin cups; fill the unused cups one-third full with water to prevent warping.
In another bowl, whisk together the egg yolks, butter, buttermilk, sour cream, and vanilla until blended. Stir the buttermilk mixture into the dry into the dry ingredients just until evenly moistened. The batter will be slightly lumpy.
In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, or a balloon whisk, beat the egg whites until they form soft peaks. Using a large rubber spatula, gently fold the egg whites unto the batter until blended.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry and springy to the touch; 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Serve warm or at room temperature, with butter.