January 6, 2009

Side Dishes

Corn Muffins

1/2 cup rice flour
1 1/2 cups cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
1 cup soy or rice milk
1 tablespoon maple syrup
2 eggs
2 tablespoons safflower or almond oil

1. Preheat oven to 425°.
2. Combine cornmeal, baking powder, and salt in a large mixing bowl.
3. Add soy or rice milk, maple syrup, eggs, and oil and mix until well blended.
4. Pour into greased muffin tins.
5. Bake for 15-20 minutes.
6. Makes twelve muffins.

1 pound red tomatoes, diced
1/2 C mango, peeled and diced
1/2 C papaya, peeled and diced
1/2 C diced red onion
1/2 C diced red bell pepper
2 T fresh basil, minced
2 T fresh cilantro, minced
2 T lime juice

Combine all ingredients in a bowl. Mix well. Let stand at room temperature at least one hour.