3/4 c. high lysine whole corn meal
1 c. whole wheat pastry flour
3 tsp. baking powder
1/4 c. white grape juice
3/4 c. skim milk
2 egg whites
2 tbsp. safflower oil
3/4 tsp. kelp (optional)

Sift together corn meal, flour, baking powder; add remaining ingredients. Mix. Bake in muffin papers coated with vegetable spray and dusted with corn meal at 350 degrees for 30 minutes.