Yield: 12 muffins
Measure | Ingredient |
---|---|
1 cup | AM Blue Cornmeal |
1 cup | AM Whole Wheat Pastry Flour |
2 teaspoons | Non-alum baking powder |
¼ teaspoon | Sea salt (optional) |
¼ teaspoon | Nutmeg |
½ cup | Chopped nuts |
1 \N | Egg; beaten or egg replacer |
1 tablespoon | AM Unrefined Vegetable Oil |
3 tablespoons | Natural sweetener |
¼ cup | Plain yogurt |
1¼ cup | Grape juice |
1 teaspoon | Lemon extract |
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, ⅔ 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
Submitted By FRANK SKELLY On 05-21-95