Soy Corn Muffins

Soak 1 cup soybeans in water over night. (swells to 2 cups)
2 ½ cups water
2 cups soaked soy beans (can use garbanzos)
1 tsp. salt
¼ cup cashews or sunflower seeds
2 Tbsp. honey (optional)
¼ cup coconut or sesame seeds
2 cups cornmeal

Preheat oven to 500 degrees. Blend first 6 ingredients until smooth. Pour mixture into a bowl and stir in cornmeal. Fill oiled muffin tins with batter. Place in hot oven and turn temperature down to 350 degrees. Bake 35 minutes. Cool slightly before removing from pans. (I have experimented with this recipe and found that any flour works well in place of the cornmeal…golden wheat, spelt, quinoa, millet, etc. I also soak and freeze soy beans so I’ll always have them on hand.)