|
1 c AM Blue Cornmeal
1 c AM Whole Wheat Pastry Flour
2 ts Non-alum baking powder
1/4 ts Sea salt (optional)
1/4 ts Nutmeg
1/2 c Chopped nuts
1 Egg; beaten or egg replacer
1 tb AM Unrefined Vegetable Oil
3 tb Natural sweetener
1/4 c Plain yogurt
1 1/4 c Grape juice
1 ts Lemon extract
Combine dry ingredients, and mix in nuts.
In a separate bowl,
mix liquid together, then combine with dry ingredients.
Batter will
seem thin but it will thicken.
Pour batter into 12 oiled muffin
tins, 2/3 full.
Bake at 425 F.
for 15 minutes.
Cool before serving.
This recipe can also be used
to make pancakes.
Source: Arrowhead Mills “Blue Cornmeal
Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
|