3/4 c. whole wheat flour
1/2 c. rye flour
1/2 tsp. salt
1 1/2 c. milk
1/4 c. vegetable oil
3/4 c. yellow cornmeal
2 tsp. baking powder
1/2 c. rolled oats
1 egg
1/4 c. honey

Sift together the wheat flour, cornmeal, rye flour, baking powder and salt. Stir in the rolled oats.

In another bowl beat together the milk, egg, oil and honey. Stir the two mixtures together vigorously, just until they are well blended. Then spoon the batter into buttered muffin tins. Bake in a preheated oven 400 degrees for 20 minutes. Serve warm.