Recipe: Corn Muffins/Cornbread

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Corn Muffins or Corn Bread

 

3/4 cup cornmeal

1/4 cup whole wheat pastry flour

1/4 cup unbleached white flour

1 Tbsp. baking powder

1/4 tsp. sea salt

6 Tbsp. oil

2 oz. regular tofu

1 cup rice milk

1/3 cup maple syrup

optional: sprinkle of cinnamon

 

Preheat oven to 375 degrees. Sift or mix all dry ingredients. In a

separate bowl, mix all wet ingredients. Puree tofu in blender with rice

milk. Add to other wet ingredients. Stir wet ingredients into the dry

ingredients, just enough to mix. Oil muffin tin or line with cupcake

papers. Spoon in batter, filling cups 2/3 full. Bake for 20 - 25 minutes,

until golden brown.

 

Servings: 1 dozen muffins

Source: Rice Dream Cookbook

 

Variations: For corn bread, pour into 8 - 9 inch baking pan. Bake 25 - 30

minutes, until golden.

 

Interested in healthy, vegan recipes?

Christian-Vegan-Cooking