Corn Cranberry Muffins (No Wheat)

• 34 cup yellow cornmeal (soak for 1 hour in two cups of water, drain use)
• 34 cup spelt flour or 34 cup rice flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 2 eggs (or egg substitute)
• 14-12 cup water or 14-12 cup soymilk or 14-12 cup milk
• 4 tablespoons sugar
• 2 tablespoons oil
• 12 teaspoon vinegar
• 1 cup cranberries

1. Pre-heat oven to 350F.
2. In a large bowl mix together flour, baking powder, baking soda, sugar and salt.
3. Add in egg or replacer, cornmeal, oil, vinegar, and cranberries.
4. Mix and add in water or milk until desired consistency is reached.
5. You want it to be smooth not too runny.
6. Spoon mixture into lightly oiled muffin tins.
7. Bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
8. Let cool for 5-10 minutes.
9. Makes 6-8 muffins.

yellow cornmeal, spelt flour, baking powder, baking soda, salt, eggs, water, sugar, oil, vinegar, cranberries

Taken from www.food.com/recipe/corn-cranberry-muffins-no-wheat-184675 (may not work)