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Grape Muffins

1 cup(s) AM Blue Cornmeal

1 cup(s) AM Whole Wheat Pastry Flour

2 teaspoon(s) Non-alum baking powder

1/4 teaspoon(s) Sea salt (optional)

1/4 teaspoon(s) Nutmeg

1/2 cup(s) Chopped nuts

1 Egg; beaten or egg replacer

1 tablespoon(s) AM Unrefined Vegetable Oil

3 tablespoon(s) Natural sweetener

1/4 cup(s) Plain yogurt

1 1/4 cup(s) Grape juice

1 teaspoon(s) 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