Quick
3/4 cup AM Blue Cornmeal
3/4 cup AM Whole Wheat Pastry Flour
2 teaspoons Non-alum baking powder
1/4 teaspoon Sea salt (optional)
2 tablespoons Carob powder
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
3/4 cup Milk or soy milk
1/2 cup Unsulphured molasses
1 teaspoon Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir together until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
3/4 cup AM Blue Cornmeal
3/4 cup AM Whole Wheat Pastry Flour
2 teaspoons Non-alum baking powder
1/4 teaspoon Sea salt (optional)
2 tablespoons Carob powder
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
3/4 cup Milk or soy milk
1/2 cup Unsulphured molasses
1 teaspoon Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir together until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
