2 Tbsp pear puree (directions follow) 2 tsp lemon juice 1 tsp almond
extract 1 tsp vanilla 1 tsp artificial sugar substitute (or 2 Tbsp sucanat)
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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