Grape Juice-Sweetened Corn Muffins Recipe
Ingredients
| Blue cornmeal | 1 Cup (16 tbs) | |
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Sea salt | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| 1 egg, beaten or egg replacer | ||
| Vegetable oil | 1 Tablespoon | |
| Sweetener | 3 Tablespoon | |
| Plain non-fat yogurt | 1/4 Cup (16 tbs) | |
| Grape juice | 1 1/4 Cup (16 tbs) | |
| Lemon extract | 1 Teaspoon | |
Directions
Combine dry ingredients, and mix in nuts.
In a separate bowl, mix liquids together, then combine with dry ingredients.
Batter will seem thin but it will thicken.
Pour batter into oiled muffin tins, 2/3 full.
Bake at 425°F (220°C) for 15 minutes.
Cool before serving.
In a separate bowl, mix liquids together, then combine with dry ingredients.
Batter will seem thin but it will thicken.
Pour batter into oiled muffin tins, 2/3 full.
Bake at 425°F (220°C) for 15 minutes.
Cool before serving.
Chef
