 |
|
|
|
 |
|
 |
| |
| Home -> [Baked, Breakfast, Cereals, Muffins & Biscuits] -> [Jalapeno-yeast-corn muffins Recipe] |
Jalapeno-yeast-corn muffins
|
| Artist: |
_ |
Yield: |
12 |
| Categories: |
Baked, Breakfast, Cereals, Muffins & Biscuits |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| oz | Tofu | | 3/4
| cup | Sugar | | 3
| tbsp | Shortening | | 3
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1
| tsp | Salt | | 1/2
| tsp | Cream of tartar | | 3
| each | Jalapeno peppers, seeded & | | | -- finely chopped | | 1 1/2
| cup | Cornmeal | | 1
| cup | Unbleached all-purpose flour | | 1/4
| cup | Nutritional yeast | | 1
| cup | Water |
|
Procedures:
| 1 | In a large bowl, cream together the tofu, sugar & shortening. | | 2 | Add the baking powder, baking soda, salt & cream of tartar. | | 3 | Mix well. | | 4 | Add the remaining ingredients & stir to ensure that the ingredients have been well combined. | | 5 | Spoon the batter into lightly oiled muffin pans. | | 6 | Bake in an oven preheated to 375f for about 30 minutes. | | 7 | Test with a skewer to see if they are done. | | 8 | If not done, return to the oven & test every 5 minutes. | | 9 | Cool on wire racks |
|
|
|
|
|
|
|
|
|
|
