1

Center a rack in the oven and preheat oven to 400°F. Butter or spray 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

2

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 bowl, whisk together buttermilk, maple syrup, eggs and melted butter. Pour liquid ingredients over dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough- if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you're using them. Divide the batter evenly among the muffin cups.

3

Bake 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.