adapted from Baking: From My Home to Yours
makes 12 muffins (or approximately 24 mini-muffins)
1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old-fashioned oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup quartered moist, plum prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)
Center a rack in the oven and preheat to 400F. Butter or spray a regular-sized muffin pan or fit with paper muffin cups. You can also use a mini-muffin pan, as I did, but you must adjust the baking time accordingly.
In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup, or another small/medium bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and gently but quickly stir with a rubber spatula or wooden spoon. The batter should be a little lumpy. Stir in the fruit and/or nuts if you are using them. Divide the batter among the muffin cups.
Bake regular-sized muffins for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center comes out clean. I baked the mini-muffins for about 14 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully lifting each muffin out of its mold and onto the rack to cool.