INGREDIENTS

INSTRUCTIONS

almond extract 1 tsp vanilla 1 tsp artificial sugar substitute (or 2
Tbsp sucanat) 2    Tbsp  cornstarch  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.  Christina Hulbe
<chulbe@magnus.acs.ohio-state.edu>  From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using  MMCONV)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 321.6mg
Potassium: 22.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g