Makes 6 muffins
375 deg. F, about 20 minutes, until a toothpick comes out clean.
Mid-baking, rotate muffin tin.
Preheat oven.
In a large bowl, combine, and let sit for a few minutes:
1 1/4 cup preferably plain (or vanilla), unsweetened soymilk
(or another non-dairy milk)
1 T apple cider vinegar
Add and combine well:
1/2 cup unpeeled apple, coarsely grated (small pieces)
1 T canola oil
1 T ground chia seed
2 T sugar
1/3 cup oat bran
1/3 cup dried currants
Set bowl aside.
(Optional: add to mixture 1/2 cup red kidney beans, mostly mashed.
And increase baking powder to 1 1/2 tsp. in the dry ingredients, below.)
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In a medium bowl, combine well:
1/2 cup finely ground cornmeal
1/2 cup masa harina
3/4 cup wholewheat pastry flour
1 tsp. baking powder
1/4 tsp. baking soda
When the oven is fully heated, add the dry ingredients into the liquid ingredients bowl.
Combine only until everything is evenly blended. Don't overmix.
Spoon batter into a well-greased 6-muffin tin (or use muffin parchment papers).
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After baking, cool muffins in muffin tin for 5 to 10 minutes.
Then remove and cool on rack.