Corn Muffins(Samuel)

* Exported from MasterCook *

CORN MUFFINS (SAMUEL)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Corn flour or cornmeal
- (yellow or blue)
1 c Whole wheat pastry flour
6 oz Soft tofu
3 c Water
1/2 ts Salt (sea salt in book)

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
please). Dont do this in too small blender or without
lid like I did once. The goal is muffins, not 2nd
degree burns. Add immediately to flour and mix well.
Spoon into muffin tins or cast iron stick trays and
bake at 400 degrees for about 1/2 hour until golden
brown. She suggests you heat oven first and place
oiled muffin tins in to heat up beforehand to get a
"wonderful crust".

Please note, I have to oil the tins because I don't
use teflon products around by birds, but this might
work also.....This is not sweet bread, I serve corn
potato chowder with it. The corn sticks are better!

American Macrobiotic Cuisine recipe book by Meredith
McCarty, Turning Point Publications, Eureka, CA.

Shared by JEAN SAMUEL (RHHN66A)



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