Grape muffins

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 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

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