In using the word "light" in the title of this recipe I don't mean low fat (the more good fat I can get into a recipe the better), but rather that they are not the traditional recipe for corn muffins where the majority of the flour base is cornmeal. Instead there is an equal ration of both cornmeal and flour in this recipe, thus making it a lighter corn muffin.
Here is what you will need for ingredients:
3/4 cup butter, cubed
1/4 cup SUCANAT
3 Tablespoons honey
2 large eggs (or 3 medium)
2 cups whole wheat flour (pastry or hard wheat)
2 cups whole cornmeal
1 Tablespoon baking powder
1 1/2 cups milk
First cream together the butter and SUCANAT.
Next add the honey, eggs, and baking powder.
Add in next the flour and cornmeal.
Finally slowly add in the milk and mix until incorporated.
Put into muffin cups and meanwhile heat the oven to 400 degrees Fahrenheit.
Bake for about 20 minutes, making sure to rotate half way between.