1 1/2 C milk
1 C whole wheat pastry flour (soft white - but I used Prairie Gold/hard white)
3/4 tsp sea salt
Preheat oven to 450*; makes 12; grease muffin pan.
Place all in blender; blend on high speed for 30 seconds.
Pour batter evenly into muffin cups, stirring the batter a couple of times because the flour has a tendency to quickly settle to the bottom of container.
Bake at 450* for 15 minutes.
Turn oven temp to 350* and continue to bake about 20 min longer until golden brown.
Cool 5 minute before removing from pan. Serve immediately.
From Sue Gregg's Soups and Muffins cookbook. These were wonderful. 5 of 7 ate them. LOL This means cornbread is still the favorite but this is a good bet too (and easier to make).
For more yummy recipes check out my index.
Living all of life before the face of God...