"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.
Hi Becky, these look lovely - drool food for me as flour and baked goods give me the crazies! Country chic presentation is very nice, the muffins look good plain.
ReplyDeleteThanks Jennifer! :-)
Delete