Muffins ( jalapeno yeast corn )

12 Muffins

Ingredients

Quantity Ingredient
2 ounces Tofu
¾ cup Sugar
3 tablespoons Shortening
3 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cream of tartar
3 Jalapeno peppers, seeded & finely chopped
1½ cup Cornmeal
1 cup Unbleached all-purpose flour
¼ cup Nutritional yeast
1 cup Water

Directions

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

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