A hot oven is essential! Preheat it to 400°.

2 cups fine cornmeal
¹/₄ cup soya flour
¹/₄ cup potato starch
1 tbsp brown sugar
2 tbsp egg replacer
1 tsp gluten-free baking powder
¹/₂ tsp baking soda
1 tsp salt
2 tbsp oil
1 cup grated carrot
1 to 2 cups soya milk

Mix wet and dry ingredients separately and then combine with a few strokes. Drop into well-greased muffin tins and bake for about 20 minutes.

BACK TO INDEX...  
HOME...