Date:    Mon, 13 Sep 93 07:59:06 CDT
From:    Mindy.S.Mymudes@uwrf.edu

These are actually more souffle-like, I learned the yucky way to keep them
refridgerated!

    KINDA RODALE'S CORN MUFFINS

2 Cups fresh or frozen corn kernals
3/4 cup NF milk substitute
1/4 Cup NF sour cream or yogurt
1/3 cup maple syrup (or honey)
1/2 cup eggbeatters or 2 eggwhites or 2 egg replacer units
1 cup whole wheat pastry flour
3/4 cup cornmeal
1/2 tsp baking soda
pre-heat 450 degrees

whisk together first 5 ingredients until smooth.  Sift dry ingredients, add
wet ingredients to dry, batter will be lumpy. Don't over stir or they'll
be hockey pucks.  Pour into muffin tin (Use paper, spray, non-stick as you
desire) and bake 15-20 minutes. They brown quite nice, but are slightly
gooey inside, make sure tops are quite set when you pull them out. This
makes over twelve muffins, I usually have some extra I put in
custard cups.