Corn Muffins
Description
This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
Corn Muffins
Servings: 12
Calories: 133
Protein: 2.9 g
Carbohydrate: 25 g
Fat: 2.7 g
Sodium: 141 mg
Calcium: 8 mg
Cholesterol: 0 mg
* Ingredients:
1½ cups cornmeal
1 cup barley or whole wheat pastry flour
3 tablespoons Ener-G Baking Powder*
1½ tablespoons Ener-G Egg Replacer**
¾ teaspoon salt
1½ cups water
6 tablespoons clean, raw cashews
2 tablespoons honey
2 tablespoons applesauce
* Ener-G Baking Powder is a natural baking powder made from
calcium carbonate and citric acid.
** Ener-G Egg Replacer is an egg substitute made from potato
starch, tapioca flour, leavening (calcium lactate, calcium
carbonate, citric acid), and carbohydrate gum.
* Directions:
Preheat oven to 400°F. Mix first four ingredients in a large bowl.
Process water and cashews in a blender until smooth. Add honey and
applesauce and continue blending until smooth. Pour over dry
ingredients and stir just until mixed. Pour into muffin cups--about
¾ full. Bake about 30 minutes, or until lightly browned.
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