| CornApple Muffins |
| I developed this muffin recipe and sold them throughout Austria during the 2 years I lived there. It was, and perhaps still remains, Austria's first and only muffin. Considering this dessert's popularity in a country that excels in baked goods, is a testament to its wonderfully wholesome taste. |
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| Dry Ingredients: |
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| 2 cups |
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Whole wheat pastry flour |
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| 1 cup |
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Cornmeal |
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| 1 TB |
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Non-aluminum baking powder |
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| 1 tsp. |
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Cinnamon |
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| 1/2 cup |
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Roasted sunflower seeds |
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| 1/8 tsp. |
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Sea Salt |
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| Liquid Ingredients: |
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| 2 cups |
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Grated apples |
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| 10 to 15 drops |
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SteviaClear or 1/2 cup maple syrup - or combination |
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| 1/2 cup |
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Sesame tahini or corn oil |
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| 3/4 to 1 cup |
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Vanilla soymilk |
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| 4 oz. |
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Soft tofu |
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| 1 |
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl. Mix together well.
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| 2 |
Combine tofu with some of the soymilk in a blender or blend with a whisk. Blend with the rest of the liquid ingredients in a mixing bowl. |
| 3 |
Combine wet and dry ingredients together, mixing gently - don't over mix. |
| 4 |
Oil muffin tins or use non-stick surface. Fill each muffin to the top and sprinkle sunflower seeds on top. Bake for 25 minutes or until the top is golden. |
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| Servings: 12 |
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