---------- Exported from CookWorks for Meal-Master, v7.0
 
      Title: CORN MUFFINS
 Categories: Vegetarian, Breads
   Servings: 12
 
 
       2 c  cornmeal
       1 c  whole wheat pastry flour
       6 oz tofu
       3 c  water
     1/2 t  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  please). Don't do this in too small blender or without lid like I
 did once.  The goal is muffins, not 2nd degree burns. Add immediately to
 flour and mix  well.  Spoon into muffin tins or cast iron stick trays and
 bake at 400  degrees for about 1/2 hour until golden brown. She suggests
 you heat oven  first and place oiled muffin tins in to heat up beforehand
 to get a  “wonderful crust”.
 
   Please note, I have to oil the tins because I don't use Teflon products 
 around by birds, but this might work also.....This is not sweet bread, I 
 serve corn potato chowder with it.  The corn sticks are better!
 
 
 
 
 
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