I replaced the all-purpose flour with white whole-wheat flour and ground flax seed (for a total of one cup.) I will make again but next time I will follow anniepalmer81's advice to add a bit more sugar because I like corn muffins to be slightly sweet.
We liked these a lot. I did add a bit more sugar, but I loved the contrast of the sweetness with the Parmesan crust on top. We'll enjoy making these again.