Cream Corn Corn Muffins

• 1 cup stone ground yellow cornmeal
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 2 eggs, lightly beaten
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons better than milk plain soy powder
• 1 (8 1/2 ounce) can cream-style sweet corn, plus enough water to measure 1 3/4 cup
• 1 tablespoon canola oil

1. Preheat oven to 375u0b0F.
2. Stir dry ingredients into mixing bowl, set aside.
3. Combine sweet corn, water, eggs.
4. Stir wet ingredients into cornmeal mixture.
5. Put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes.
6. Spoon an equal amount of the muffin mixture into each cup.
7. Bake for 25 minutes or until the edges and top of muffins are just starting to turn brown.
8. Allow muffins to cool for a few minutes before removing from pan.

stone ground yellow cornmeal, whole wheat pastry flour, baking powder, eggs, salt, sugar, milk, creamstyle sweet corn, canola oil

Taken from www.food.com/recipe/cream-corn-corn-muffins-207719 (may not work)