Whole Wheat Dinner Muffins

I spotted these muffins over at Mel's Kitchen Cafe and I knew I had to give them a try especially since they said they were fast and had whole wheat in them. Cause lets face it sometimes we want bread with dinner but just don't have the time to make yeast rolls or bread for dinner. These were really yummy and such a great recipe when you are short on time. They go great with soup but would be good with anything you like a piece of bread with-pasta, roast, etc. Who doesn't want to try and get more whole grains into their diet.

Whole Wheat Dinner Muffins
2 1/2 cups whole wheat flour
4 T. cornmeal
6 T. firmly packed brown sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs, separated
6 T. melted butter or olive oil(I used olive oil)
2 cups buttermilk
4 T. sour cream or plain yogurt(I used plain yogurt)

Preheat your oven to 350 degrees. Grease muffin tins. In a large bowl stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl whisk together the egg yolks, butter(oil), buttermilk, and sour cream(yogurt)until blended. Stir the buttermilk mixture into the flour mixture and mix just till moistened. Don't overmix. Batter will be slightly lumpy. In another bowl using a mixer beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold in the egg whites until blended, again don't overmix. Spoon the batter in the prepared muffin tins, filling each cup nearly level with the rim of the cup. Bake the muffins until they are golden, dry and springy to the touch and toothpick inserted in the middle comes out clean. about 18-20 minutes. Let cool 5 minutes then take out of tin and serve warm.