3/4 c AM Blue Cornmeal
3/4 c AM Whole Wheat Pastry Flour
2 ts Non-alum baking powder
1/4 ts Sea salt (optional)
2 tb Carob powder
1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
3/4 c Milk or soymilk
1/2 c Unsulphured molasses
1 ts 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. Source: Arrowhead Mills “Blue Cornmeal Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias