Title: Corn Muffins Aug. 02, 1994
Categories: Bakery Bread Vegan
Yield: 12 Muffins

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

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). Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400F for about 1/2 hour until golden brown.

Meredith McCartry, "American Macrobiotic Cuisine Recipe Book" Posted by Karen Mintzias

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