muffins ( corn )

Categories: Muffins
Yield: 12 muffins

Measure	Ingredient
2 cups	Corn flour or cornmeal (yellow or blue)
1 cup	Whole wheat pastry flour
6 ounces	Soft tofu
3 cups	Water
½ teaspoon	Salt

Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. (Just a few pulses). Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400F for about ½ hour until golden brown.

Meredith McCartry, "American Macrobiotic Cuisine Recipe Book" Posted by Karen Mintzias