Ingredients:
1 cup whole wheat flour
1 cup corn meal flour, fine
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup vegetable oil or margarine, softened
1/4 cup honey
3/4 cup milk ( can substitute with soy,
rice or almond milk)
3/4 cup water
Preheat oven to 400 degrees F. In a large mixing bowl, combine the
dry ingredients. In a smaller mixing bowl combine the vegetable oil,
honey, egg, milk and water, beat until creamy. Mix the wet ingredients
into the dry ingredients. Spoon the batter into a greased muffin tin.
Bake for about 20 minutes. Make plenty because when these come out
of the oven at our house they don't last
long!
BLUEBERRY
MUFFINS
Makes
12 large muffins
Ingredients:
1 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup unrefined sugar
2 tsp. baking powder
1 egg
3/4 cup milk ( soy, almond or rice is fine)
1/4 cup vegetable oil
1/4 tsp. salt
3/4 cup fresh or frozen blueberries
Preheat oven to 400°. In a large mixing bowl combine the flours,
baking powder and salt. In another mixing bowl combine the milk, salt,
oil and egg, beat until creamy and add to the other bowl. Stir just
until moistened, the batter should be lumpy. Fold in the blueberries.
Lightly grease muffin cups or line with muffin liners, fill 2/3 full.
Bake for 20 minutes or until golden. Remove from pan and serve warm.
CORN
BREAD MUFFINS- GLUTEN FREE
These muffins are great for celiacs . They are deliciously golden
and fluffy.
You can make a 9x9 loaf if you prefer.
Makes 12
Ingredients:
1
cup cornmeal, fine
1/2
cup rice flour
1/2
cup almond flour
1/4
cup tapioca flour
5 Tbsp
sugar
1 Tbsp
baking powder
1/2
tsp salt
1 Tbsp
butter
1Tbsp
apple cider vinegar
2 eggs
1 cup
soy milk ( can substitute with dairy, rice or almond milk)
3/4 cup frozen corn, or fresh if you have it
Preheat oven
to 350°F. Mix corn meal, almond flour, rice flour, salt, tapioca
flour, sugar, salt and baking powder together. In a seperate bowl
combine the eggs, milk, vinegar and melted butter, blend well until
creamy. Add the wet ingredients to the dry and combine with a few
strokes, not overbeating. Fold in the corn and spoon into greased
muffin tins ( you can use a 9x9 pan if you prefer to make a loaf).
Bake for 25 to 30 minutes.
