Molasses Corn Muffins

Ingredients:

• 1 cup whole grain cornmeal
• 1 cup premium wheat flour
• 0.5 cups of sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 tsp fine salt
• 0.5 tsp of soda
• 2/3 cup plain yogurt or sour cream
• 0.5 cups of smooth applesauce
• 0.5 cup molasses
• 0.5 tsp finely grated orange zest
• 2 large eggs
• 110 g butter, melted (8 tbsp)
• 1/4-1/3 cup toasted rolled oats, for topping muffins (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Cut parchment paper into twelve 12x12 cm squares. Lightly grease the inside of a 12-cup muffin tin. Place one square of parchment paper over one well and press it inward with your fingers until it adheres to the sides of the tin. Press the paper down if necessary and repeat with the remaining sheets (you can use paper muffin liners, but parchment makes the process more appealing).
2. In a large bowl, combine corn flour, wheat flour, sugar, cinnamon, baking soda and salt.
3. In a separate small bowl, whisk together the yogurt, applesauce, molasses, orange zest, eggs, and butter.
4. Stir the liquid mixture into the flour mixture and knead into a dough (don't worry if the dough is lumpy, it means it's not over-beaten).
5. Fill each muffin cup almost to the top (use an ice cream scoop lightly sprayed with cooking spray). Sprinkle each muffin with toasted oats.
6. Bake, rotating the pan halfway through, until a toothpick inserted into the muffin comes out clean and the tops are slightly puffed and springy, 20-24 minutes. Let rest in the pan for 3 minutes, then turn out onto a wire rack and let cool completely, 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.