Grape muffins
12 muffins
Ingredients
| Quantity | 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 | 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 |
Directions
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