"Corn Muffins" (page 408) are really nothing more than cornbread in a muffin cup, and make a great accompaniment to most any bean dish. Just a handful of simple ingredients go into these muffins (flour, cornmeal, baking powder, soymilk, sugar, and salt), and they are in the oven in no time at all. The recipe does call for 3 tablespoons of oil, but I omitted that and used ¼ cup apple sauce instead. I opted to line the muffin tin with paper liners rather than oiling the muffin tin. Note: the muffins tend to stick to the paper liners initially, but the longer they sit, the easier the paper peels away.
Keeping it "McDougall Friendly" checklist:
ü Use whole wheat pastry flour instead of all-purpose (white) flour.
ü Omit the oil and use ¼ cup applesauce instead.
ü Use a non-stick tin, or paper liners, rather than oiling the muffin pan.