Lew's Organic Cornbread Muffin Recipe - No Dairy, Eggs, Sugar, or Yeast

• 1 1/2 cups Organic Whole Grain Yellow Corn Meal
• 1/2 cup Organic Whole Grain Pastry Flour
• 1 teaspoon Baking Soda
• 1 cup + 3 tablespoons Unsweetened Organic Soy Milk - add 1 tablespoon of lemon juice & let sit 15 minutes to thicken up (Edensoy or Westsoy)(substitute for buttermilk - 1 teaspoon lemon juice for each 1/3 cup Unsweetened Organic Soy Milk) (Rice milk will not work well. Since soy milk has much more protein, it will thicken better.)
• 1 tablespoon Lecithin Granules - add 2 tablespoons of water and stir until the granules dissolve (substitute for 1 egg)
• 1/2 teaspoon Sea Salt
  

Bake for about 16 minutes at 350 degrees. Makes 12 regular sized muffins. Fill each baking cup 2/3 with batter. If you put your muffins in the refrigerator, they will lose their freshness faster then leaving them out. If you want to keep your muffins longer than 2 days, freeze them within 24 hours, but allow them to cool first. If you have any baking problems, the website below has many good answers.

Information and Tips on Baking from baking911.com