Jalapeno-yeast-corn muffins

 
                        JALAPENO-YEAST-CORN MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Tofu
      3/4   c            Sugar
    3       tb           Shortening
    3       ts           Baking powder
    1       t            Baking soda
    1       t            Salt
      1/2   ts           Cream of tartar
    3       ea           Jalapeno peppers, seeded &
                         -- finely chopped
    1 1/2   c            Cornmeal
    1       c            Unbleached all-purpose flour
      1/4   c            Nutritional yeast
    1       c            Water
 
   In a large bowl, cream together the tofu, sugar &
   shortening.  Add the baking powder, baking soda, salt
   & cream of tartar.  Mix well.  Add the remaining
   ingredients & stir to ensure that the ingredients have
   been well combined.
   
   Spoon the batter into lightly oiled muffin pans.  Bake
   in an oven preheated to 375F for about 30 minutes.
   Test with a skewer to see if they are done. If not
   done, return to the oven & test every 5 minutes.  Cool
   on wire racks.
   
   Recipe by Mark Satterly
  
 
 
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