Muffins ( corn )

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

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