Pumpkin Ginger Corn Bread

(based on the recipe on the Quaker Corn Meal bin)

¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice

Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.