Corn Muffins


  • 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


  1. In a medium bowl, mix flour, cornmeal, fructose, baking powder and salt.
  2. In a separate bowl, combine soy milk and canola oil. Mix wet ingredients with dry, mixing only enough to moisten.
  3. Pour into 6 oiled muffin tins, filling about 2/3 full. Bake at 400 degrees F for about 15 minutes, or until lightly browned.
Browse Cook(s): Curtis and Paula Eakins

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.