Corn Muffins

2 C. Corn Meal
1 C. Brown Rice Flour
1 C. Oats blended into flour
2 Tbsp. Baking Powder
Pinch of salt
1/2 C. Brown Rice Syrup
1/4 C. Maple Syrup
1 C. Almond Milk
1 C. Apple Juice
1/2 C. Canola Oil
7 oz. Soft Tofu
2 tsp. Umeboshi Plum Vinegar

Preheat to 350.  Mix dry ingredients.  In blend, blend all wet ingredients except for vinegar.  Oil muffin pans.  Combine wet and dry ingredients; stir in vinegar.  Bake 20-25 minutes.  Makes 24.

Adapted from The Great Life Cookbook.