Breaking out my Apron for Some Good Old-Fashioned Baking

I was reading over a Christmas book that I purchased at a Goodwill store many years ago (for $.99). I came across this recipe that looked worth trying.  I think it is a pretty tasty side version of a bread roll, but healthier, and baked like a muffin.

Wheat-Corn Muffins

1 cup whole wheat flour

1 cup cornmeal

4 teaspoons baking powder

1/2 tsp. salt

2 organic eggs, beaten

1 1/3 cups organic milk

1/4 cup raw honey

1/4 cup canola oil

1/4 cup finely chopped white onion

1/4 cup shelled sunflower seeds

In a bowl stir together whole wheat flour, cornmeal, baking powder, and 1/2 tsp. salt.   

 In a separate bowl combine eggs, milk, honey, oil, and onion.  Add all at once to the dry mixture.  Stir until moistened.  Batter will be thin.

Spoon into lined muffin pans, filling paper liners (See Note) about 2/3 full.  Sprinkle tops with sunflower seeds.

Bake in a 400°F oven for about 18-20 minutes.  This makes about 1 1/2 dozen muffins. 

(Source:  Adapted from  the Better Homes and Gardens Treasury of Christmas Crafts and Foods, © 1980, ISBN: 0-696-00025-3)

I think this recipe could qualify under the dark days challenge - our whole wheat flour and cornmeal comes from a local mill, our honey is local as well, and the eggs came from our chickens.  This also challenges me to grow more onions and dehydrate more, for recipes like this.

Note: These muffins do stick to paper liners.  I highly suggest a non-stick spray in a good muffin pan, or lining with parchment paper instead.