(sorry they look a little dark, my camera's flash was on low)
1 c. whole wheat graham flour
2/3 c. Sucanat or brown sugar
1 c. all-purpose flour
1 1/2 c. vanilla soy milk
1 1/2 tsp. baking powder
1/3 c. corn or canola oil
1/2 c. yellow cornmeal
optional (i didn't use):
1 1/2 c. fresh or frozen blueberries (i would think wild, dried blueberries might be better because they are small and won't weigh the batter down too much, although it is a pretty hearty batter)
1/2 tsp. baking soda (i just realized i forgot that, but the muffins turned out moist and delicious without it)
1/2 tsp. salt (i don't think that is necessary unless you are making a savory muffin)
Preheat the oven to 400 degrees fahrenheit. [I actually turned it down to 375 after a little while because I was afraid they would get too well-done.] In a small bowl, mix whole wheat flour, all-purpose flour, and baking powder. In a larger bowl, combine the cornmeal, Sucanat/brown sugar, soymilk and oil. Let the larger bowl of mostly liquids sit for three minutes after being gently combined. It will end up looking something like a "sponge" in yeast breads. Then, stir the flour into the wet mixture and stir until all is just moistened. Do not overmix. Fold in the blueberries, if you choose to put them in. Spoon 2/3 of the way full into lightly oiled muffin tins and bake for 25 to 30 minutes or until golden brown. If using frozen blueberries, you may need a longer baking time.
this recipe makes 12 traditional-sized muffins. i did a half-batch and made three extra-large sized muffins. they were very tasty and not too crumbly.