Blue Corn Bread Muffins
adapted from Arrowhead Mills
1 cup Blue Corn Meal
1/2 cup pastry flour (OR: 1/4 cup spelt flour plus 1/4 cup barley flour)
1 1/2 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 tablespoon maple syrup (OR agave nectar OR honey)
1 egg (or make vegan by using 1/4 cup of egg substitute)
1 cup milk (OR rice milk OR soy milk OR water)
Preheat oven to 425 degrees.
Mix dry ingredients. Beat egg and stir in milk and sweetener. Add the dry ingredients and stir to combine.
Pour batter into six large muffin cups (either oil the pan first or use paper liners).
Bake at 425 degrees for 15 to 20 minutes, until golden on top.
gordita made with blue corn flour. By the way Mr. Natural is a fantastic place with great authentic-tasting completely vegetarian (mostly vegan) Mexican food along with baked goods made with all natural ingredients, no sugar, and whole grain flours. Their whole wheat vanilla conchas and their dark chocolate muffins are crazily good!