Lower Carb Corn Muffins - cooking recipe

Ingredients

1 cup whole wheat pastry flour
1/4 cup almond flour
1/2 cup cornflour
1/4 cup soy flour
1/4 cup Splenda sugar substitute
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup canola oil
1 egg

Preparation

Sift together dry ingredients. Mix together wet ingredients and add to dry. Mix until moistened and pour into 12 greased muffin pans. Bake 15 - 20 minutes at 400* F. Cool in pan for 3 - 4 minutes and then on racks.