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

My first Organic Cornbread Muffin Recipe was posted on November 15, 2005. Thought I'd try using 2 TBSP of extra light olive oil & 1 TBSP of lecithin, instead of 2 TBSP of water & 1 TBSP of lecithin, to make a substitute for one egg. Changed to 2 cups of corn meal to eliminate the wheat and gluten. Increased the sea salt to 1 1/2 TSP, only because I'm using Celtic Sea Salt. See my January 08, 2006, posting, Celtic Sea Salt Provides Your Body with Essential Nutrition for Health. The muffins seem more moist & taste better.

• 2 cups Organic Whole Grain Yellow Corn Meal
• 1 teaspoon Baking Soda
• 1 cup 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 extra light olive oil and stir until the granules dissolve (substitute for 1 egg)
• 1 1/2 teaspoons Celtic Sea Salt
• 1/8 cup Xylitol*
  

*Xylitol is a Natural and Safe Sugar Substitute*

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Bake for about 19 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.