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corn-muffins recipe

Date:    Mon, 13 Sep 93 07:59:06 CDT
 From:    Mindy.S.Mymudes@uwrf.edu
 These are actually more souffle-like, I learned the yucky way to keep them
 2 Cups fresh or frozen corn kernals
 3/4 cup NF milk substitute
 1/4 Cup NF sour cream or yogurt
 1/3 cup maple syrup (or honey)
 1/2 cup eggbeatters or 2 eggwhites or 2 egg replacer units
 1 cup whole wheat pastry flour
 3/4 cup cornmeal
 1/2 tsp baking soda
 pre-heat 450 degrees
 whisk together first 5 ingredients until smooth.  Sift dry ingredients, add
 wet ingredients to dry, batter will be lumpy. Don't over stir or they'll
 be hockey pucks.  Pour into muffin tin (Use paper, spray, non-stick as you
 desire) and bake 15-20 minutes. They brown quite nice, but are slightly
 gooey inside, make sure tops are quite set when you pull them out. This
 makes over twelve muffins, I usually have some extra I put in
 custard cups. 
 kwovolacto ovolacto