Italian Black Bean Stew with Cornbread Muffins

(submitted by CatAstrophe)

1 can corn, drained

1 can italian stewed tomatoes

1 can black beans, drained

 

Combine and heat. Makes about 5 cups. Serve with...

 

Cornbread Muffins

1 cup cornmeal

1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

2 tbs sugar

1 1/2 tsp Ener-G Egg Replacer + 2 tbs water

2 tbs oil

1 cup water

 

1) Mix Ener-G with 2 tbs water and whisk until frothy. Combine all ingredients together and whisk until smooth.

2) Pour into nonstick muffin tin. About 1/2 cup batter per section.

3) Bake for 10-15 min at 450 deg F or until toothpick inserted in center comes out clean. Makes 6 muffins.

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