| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Muffins |
12 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Whole-wheat pastry flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cardamom |
| 3/4 |
c |
Soy milk |
| 1/2 |
c |
Pear puree; plus |
| 2 |
tb |
Pear puree; combined use |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Sugar substitute; OR 2-tbsp sucanat |
| 2 |
tb |
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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