- 1 c. whole wheat pastry flour
- 1 c. yellow corn meal
- 1 Tbsp. aluminum-free baking powder
- 3 Tbsp. canola oil
- 1 tsp. sea salt
- 3 Tbsp. fructose
- 1+1/4 c. soy milk
- In a medium bowl, mix flour, cornmeal, fructose, baking powder and salt.
- In a separate bowl, combine soy milk and canola oil. Mix wet ingredients with dry, mixing only enough to moisten.
- Pour into 6 oiled muffin tins, filling about 2/3 full. Bake at 400 degrees F for about 15 minutes, or until lightly browned.