Ingredients:
1/2 cup corn flour
1/2 cup rice flour
1 Tbsp. cornmeal
3 Tbsp. baking powder
1/2 tsp salt
1/4 cup margarine or butter, softened
1/3 cup sugar
2 eggs, separated
3/4 cup skim milk
1 tsp. vanilla
Sift together flours, cornmeal, baking powder, and salt three times. Set aside.
1/2 cup corn flour
1/2 cup rice flour
1 Tbsp. cornmeal
3 Tbsp. baking powder
1/2 tsp salt
1/4 cup margarine or butter, softened
1/3 cup sugar
2 eggs, separated
3/4 cup skim milk
1 tsp. vanilla
Sift together flours, cornmeal, baking powder, and salt three times. Set aside.
Cream margarine or butter, then add sugar and vanilla. Cream again. Beat egg yolks and blend into creamed mixture. Mix well. Mix in flour mixture alternately with milk, beating until smooth each time. Fold in well beaten egg whites. Spoon into greased or lined muffin pans to 2/3 full. Sprinkle with streusel. Bake at 325 degrees for 30 minutes.
Streusel:1/2 cup chopped nuts
1 tsp. cinnamon
1 Tbsp. rice, potato or corn flour
1 Tbsp. margarine, softened
1/4 cup brown sugar
1 tsp. cinnamon
1 Tbsp. rice, potato or corn flour
1 Tbsp. margarine, softened
1/4 cup brown sugar
Mix until crumbly.
Recipe from Eat More Whole Grains by Winnie's Winning Ways
Dairy-free Adaptations:
Replace butter or margarine with Earth's Balance.
Replace milk with rice or almond milk.
Submitted by Gaeleen
Thanks for posting this wonderful-sounding recipe. I'm enjoying my first visit to this wonderful blog. I too like to sew, garden, cook healthy, low-cost, from-scratch meals, etc. My youngest child graduated from homeschool last year, so I now have a little more time to put into these passions and have even added my new interest of blogging about my homey activities. Now I'm off to read more of your posts!
ReplyDeleteSherry @ A Happy Valentine