Jalapeno-Yeast-Corn Muffins

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Title: Jalapeno-Yeast-Corn Muffins
Yield: 12 Muffins
Categories: Bakery, Muffins, Breakfast, Mark's


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