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Corn Muffins

1 c Cornmeal
1 c Sifted flour
1 ts Salt
2 1/2 ts Baking powder
1 c Soy milk
Egg replacer equiv of 2 eggs, beaten
2 tb Margerine; melted


Preheat the oven to 400. Lightly oil a muffin pan.

Sift the dry ingredients into a mixing bowl. In a small bowl, combine the soy milk and egg replacer, and add to the dry ingredients. Add the margerine and stir until blended. Pour the batter into the muffin pan, filling each muffin cup about 2/3 full.

Bake 20 mins, or until an inserted toothpick or fork comes out clean.




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