1 1/4 cups of unbleached flour
3/4 cups of yellow corn meal
1/4 cup of natural sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup soy milk
1/4 cup vegetable oil
1 tablespoon corn starch mixed with 1 tablespoon water
1 can of whole kernel sweet corn, optional
1/2 cup of pimentos, optional
Heat oven to 400F. Grease muffin pan. Combine and mix dry ingredients. Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos pour into mixture at this time and mix well. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Serves 12.
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