Sweet Corn Muffins Recipe
These sweet corn muffins are light, without dairy or sugar.

Sweet Corn Muffins

Makes: 12 muffins
All Year

    2 eggs, beaten
    1/3 cup sunflower oil, or melted butter
    1/3 cup agave, or maple syrup
    1 cup yellow cornmeal
    1 cup whole wheat pastry flour
    2 teaspoons baking powder
    2/3 cup rice milk
    Sunflower oil


Preheat oven to 350 degrees.

In a large bowl, mix 2 beaten eggs, 1/3 cup sunflower oil and 1/3 cup agave.

In a small bowl, sift together 1 cup yellow cornmeal, 1 cup whole wheat pastry flour and 2 teaspoons baking powder.

Add dry ingredients to wet ingredients. Add 2/3 cup rice milk.

Oil muffin tin lightly with sunflower oil and spoon in batter. Each compartment will be about half full.

Bake at 350 degrees for 20 minutes, or until tops are lightly golden; toothpick inserted comes out clean.

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