Corn Muffins Aug. 02, 1994 Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
2 cup: Corn flour or cornmeal, (yellow or blue)
1 cup: Whole wheat pastry flour,
6 ounce: Soft tofu,
3 cup: Water,
1/2 tsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp