| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”