| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Mori-Nu light (1% fat) tofu |
| Egg replacer for 3 eggs | ||
| 3 | tb | Sunflower oil |
| 1/2 | c | Maple syrup |
| 1/2 | ts | Almond extract |
| 1/2 | c | Applesauce (unsweetened) |
| 1 1/2 | c | Whole wheat pastry flour |
| 3/4 | c | Oat flour |
| 1 | tb | Defatted soy flour |
| 1 | ds | Salt |
| 2 1/2 | ts | Baking powder (preferrably aluminum-free) |
| 3 | Ripe peaches; peeled and cut in 1/2-inch dice | |
| 1/2 | ts | Nutmeg |
| 3/4 | ts | Cinnamon |
INSTRUCTIONS
Preheat your oven to 375. In a blender or food processor, proces the tofu, egg replacer, oil, maple syrup, almond extract and applesauce. In a large bowl, combine the flours, salt and baking powder. Make a well in the centre and fold in the wet ingredients, working until moistened. Toss the peach pieces in the nutmeg and cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so that you don't lose any of the spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined with muffin papers). Bake for 15 - 25 minutes, or until golden and a toothpick/cake tester inserted in the centre comes out clean. Cool briefly beore turning out onto a plate. A note about 'wholefood' baking: Fill the muffin cups very full, using all of the batter, and bake these muffins right away in a preheated oven. Wholefood batters rise best by this method (but they still don't rise as much as standard muffin mixes). Keep the muffins in the fridge when they're done; they freeze well for short periods of time. Substitutions: In place of almond extract - your fave flavouring extract, or this ingredient can be omitted Posted to fatfree digest V97 #206 by Jacqueline <still@bconnex.net> on Sep 10, 1997
A Message from our Provider:
“Rainbows – a gift from God”