Yield: 12 muffins
|2 cups||Corn flour or cornmeal (yellow or blue)|
|1 cup||Whole wheat pastry flour|
|6 ounces||Soft tofu|
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