Corn Muffins (Non-crumbling!)
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup mashed potato (mashed with 1 teaspoon nondairy milk)
1/4 cup oil
1 cup nondairy milk (I use soy)
1. Preheat oven to 425° Fahrenheit. Mix the first 5 ingredients (the dries) in one bowl.
2. Mix the mashed potato, oil and milk in another. Add all of the contents of the wet bowl to the dry bowl. Stir only until the dry ingredients are moistened.
3. Spoon into the muffin tins. Bake for 15 minutes.