| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 4 1/2 | ts | Baking powder |
| 1/3 | ts | Salt |
| 1 1/2 | c | Fine yellow corn meal |
| 2 | Eggs, beaten | |
| 1/4 | c | Honey (scant) |
| 1 1/2 | c | Plain soy milk |
| 8 | tb | Pareve margarine, melted |
INSTRUCTIONS
>From <<New Kosher Cuisine for all Seasons>> by Ivy Feuerstadt & Melinda Strauss Preheat oven to 375°. Mix together flour, baking powder, & salt in a large bowl, and add cornmeal. In another bowl, mix eggs, honey, milk & margarine. Combine flour & egg mixtures, and beat until smooth, but don't overmix. Bake in a well-greased muffin tin for 20-25 minutes. Variation: for a sweeter muffin, increase honey to 1/2 cup. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 22:31:25 -0500 From: AlKeis@aol.com
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