1/3 cup cornmeal
1/3 cup corn flour
1 cup whole wheat pastry flour
1/4 cup wheat bran
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup sugar
1 cup ground almonds (raw or roasted)
1 cup unsweetened soymilk
1 egg replacer (see ground flax seed recipe, or mashed bannana)
1/4 cup canola oil
1 teaspoon vanilla
1 mashed mango
Preheat oven to 350 F.
Combine dry ingredients and dried fruit, combine wet and fold into dry. Don't over mix.
The mango is sort of optional but it really made my muffins moist and awesome.
Bake 20 to 25 minutes.