1/2 cup whole wheat flour
1/2 cup white flour (I use all wheat)
1 Tbsp baking powder
heaping 1/2 cup firmly packed dark brown sugar
heaping 1/4 cup yellow cornmeal
scant 1 cup rolled oats
2 large eggs
1 cup buttermilk
6 Tbsp oil
1 tsp vanilla
Preheat oven to 400 degrees. Greas 12 cup muffin pan or line with paper liners. Sift together flour and baking powder into a large bowl, adding any bran left in the sifter. Stir in the sugar, cornmeal, and oats.
Lightly beat the eggs in a large pitcher or bowl, then beat in the buttermilk, oil, and vanilla. Make a well in the center of the dry and pour in the beaten wet ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake for about 20 minutes, until well risen, golden brown, and firm to the touch. Mine took 15 minutes.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.