1 c AM Blue Cornmeal

1 c AM Whole Wheat Pastry Flour

2 ts Non-alum baking powder

1/4 ts Sea salt (optional)

1/4 ts Nutmeg

1/2 c Chopped nuts

1 Egg; beaten or egg replacer

1 tb AM Unrefined Vegetable Oil

3 tb Natural sweetener

1/4 c Plain yogurt

1 1/4 c Grape juice

1 ts Lemon extract

Combine dry ingredients, and mix in nuts. In a separate bowl, mix liquid together, then combine with dry ingredients. Batter will seem thin but it will thicken. Pour batter into 12 oiled muffin tins, 2/3 full. Bake at 425 F. for 15 minutes. Cool before serving. This recipe can also be used

to make pancakes. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias