Lew's Almond Corn Muffins - No Dairy, Sugar, or Yeast

• 3/4 cup Garbanzo Bean Flour (if not available locally - Bob's Red Mill Garbanzo Bean Flour online)
• 3/4 cup Cornmeal, Fine Grind (if not available locally - Bob's Red Mill Cornmeal, Fine Grind online)
• 3/4 cup Whole Wheat Pastry Flour (if not available locally - Bob's Red Mill Whole Wheat Pastry Flour online)
• 3/4 cup Almond/Meal Flour (if not available locally - Bob's Red Mill Almond Meal/Flour online)
• 3/4 teaspoon Baking Soda
  
• 1&1/2 teaspoons Celtic Sea Salt
• 2 tablespoons Xylitol*
• 1&1/2 cups Unsweetened Organic Concord Grape Juice

*Xylitol is a Natural and Safe Sugar Substitute*

NOW Xylitol - 8 oz. - at the Lowest Price on the Net

Bake for about 15 minutes at 350 degrees. Makes 12 regular sized muffins. Fill each baking cup to about 1/4" from the top with batter. These muffins will not rise as much as muffins made with double acting baking powder. I'd rather not use double acting baking powder because of the aluminum. The aluminum stops the rise until they are in the oven. Aluminum can cause Alzheimers, etc. 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.

Note: Don't be surprised, like I was, when you check the muffins while they are baking and they are green. Cornmeal & almond flour are yellow and the grape juice is purple. Yellow and blue make green. They taste like the Spinach Feta bread made by Big Sky Bakery - very good.