Jalapeno-Yeast-Corn Muffins

Title:
Jalapeno-Yeast-Corn Muffins

Yield:
12 Muffins

Categories:
Bakery,
Muffins,
Breakfast,
Mark's




Ingredients:





     2 oz Tofu


   3/4 c  Sugar


     3 tb Shortening


     3 ts Baking powder


     1 ts Baking soda


     1 ts Salt


   1/2 ts Cream of tartar


     3    Jalapeno peppers, seeded &


          -- finely chopped


 1 1/2 c  Cornmeal


     1 c  Unbleached all-purpose flour


   1/4 c  Nutritional yeast


     1 c  Water






 In a large bowl, cream together the tofu, sugar & shortening.  Add the


 baking powder, baking soda, salt & cream of tartar.  Mix well.  Add


 the remaining ingredients & stir to ensure that the ingredients have


 been well combined.


 


 Spoon the batter into lightly oiled muffin pans.  Bake in an oven


 preheated to 375F for about 30 minutes.  Test with a skewer to see if


 they are done. If not done, return to the oven & test every 5


 minutes.  Cool on wire racks.


 


 Recipe by Mark Satterly


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip