*  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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