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Cardamom-almond Muffins

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CATEGORY CUISINE TAG YIELD
Dairy Breads, Muffins 12 Servings

INGREDIENTS

1 1/2 c Whole-wheat pastry flour
1 1/2 t Baking powder
1 t Baking soda
1/2 t Salt
1 t Ground cardamom
3/4 c Soy milk
1/2 c Pear puree, plus
2 T Pear puree, combined use
2 t Lemon juice
1 t Almond extract
1 t Vanilla
1 t Sugar substitute, OR 2-tbsp
sucanat
2 T Cornstarch

INSTRUCTIONS

Preheat oven to 375 degrees F. Coat 10 muffin wells with non-stick
spray.  Sift together flour, baking powder, baking soda, and salt. In a
medium  bowl, stir together remaining ingredients. The cornstarch will
tend to  stick together as a lump; make certain it is completely
dissolved in  the liquid. Pour dry ingredients in to wet and stir just
long enough  to mix completely. Spoon batter into the prepared muffin
wells (the  wells will be about half-full).  Bake muffins for 25-30
minutes, until tops are lightly golden. Allow  the muffins to rest a
few minutes before removing to a cooling rack.  Serve, or cool
completely and store in an air-tight container up to  two days.  Pear
puree: Puree is easily made by blending, until smooth, half of  the
fruit in a 15 oz. container of canned pears (packed in fruit  juice is
preferrable). "Baby food" pureed pears are an even faster  alternative.
Note: If pears packed in juice are used, 1/4 cup of the juice can be
substituted for 1/4 of the soymilk and the sweetener omitted.  mc-edit
by kitpath@earthlink.net 5/99 EACH 68 cals, 8%fat (1g fat) 2g  fiber.
Recipe by: Christina Hulbe 1994  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on May  12, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 45
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 272.1mg
Potassium: 49.6mg
Carbohydrates: 9.2g
Fiber: 1.4g
Sugar: 1.3g
Protein: 1.1g


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