| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
Breads, Quick |
12 |
Muffins |
INGREDIENTS
| 1 |
c |
AM Blue Cornmeal |
| 1 |
c |
AM Whole Wheat Pastry Flour |
| 2 |
ts |
Non-alum baking powder |
| 1/4 |
ts |
Sea salt (optional) |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Chopped nuts |
| 1 |
|
Egg; beaten or egg replacer |
| 1 |
tb |
AM Unrefined Vegetable Oil |
| 3 |
tb |
Natural sweetener |
| 1/4 |
c |
Plain yogurt |
| 1 1/4 |
c |
Grape juice |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
Combine dry ingredients, and mix in nuts. In a separate bowl, mix liquid
together, then combine with dry ingredients. Batter will seem thin but it
will thicken. Pour batter into 12 oiled muffin tins, 2/3 full. Bake at
425 F. for 15 minutes. Cool before serving. This recipe can also be used
to make pancakes.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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