Corn Muffins(Samuel)
Yield
1 dozenPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornstarch
or cornmeal (yellow or blue) |
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 6 | ounces |
tofu
soft |
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
salt
or sea salt |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornstarch
or cornmeal (yellow or blue) |
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 173.4 | ml/g |
tofu
soft |
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
salt
or sea salt |
|
Directions
Mix flours.
Crumble tofu into blender.
Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth.
Add immediately to flour and mix well.
Spoon into muffin tins or cast iron stick trays and bake at 400℉ (200℃) for about ½ hour until golden brown.
