| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Breads, Muffins, Soyfoods | 12 | servings |
INGREDIENTS
| 12 | c | Muffin tin |
| Canola oil cooking spray | ||
| 1 1/2 | c | Unbleached flour |
| 1/2 | c | Whole-wheat pastry flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 1/4 | c | Mori-nu baking blend; (see recipe) |
| 3 | tb | Canola oil |
| 1/4 | c | Apple sauce OR fruit puree |
| 1/2 | c | Unrefined cane sugar |
| 1 | tb | Lemon rind; finely grated |
| 1 | tb | Lemon juice |
| 1 1/2 | c | Cranberries fresh or frozen |
| 3 | tb | Unrefined cane sugar |
| 1 | ts | Orange rind zest |
| 1/4 | ts | Cinnamon |
| 1 | tb | Finely chopped pecans |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
ORANGE PECAN TOPPING 1. TOPPING: Mix all ingredients together in a small bowl. 2. MUFFINS: Position a rack in the center of the oven and preheat to 350F. Coat the muffin tin with cooking spray. 3. Sift flours, baking soda, baking powder and salt into a large bowl. 4. In a separate bowl, whisk together Baking Blend, canola oil, apple sauce, sugar, lemon rind, and lemon juice. Make a well in the middle of the flour mixture and add the wet ingredients to the dry ingredients. Mix lightly with a wire whisk, just to blend. Don't over mix, batter will be tough. Fold in cranberries. 5. Fill muffin tins 2/3 cups full. Sprinkle with topping. Bake for about 20 minutes or until the tops of the muffins are golden and spring back to the touch or a cake tester inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes, then use a fork to gently lift them out of the pan. 24% cff - Nutritional Analysis, Each muffin: 150 cals, 3g protein, 25g carbs, 4g fat, 0 cholesterol. Akasha's notes: "This is a great muffin, especially when cranberries are in season. I usually keep some cranberries in the freezer after the season is over just for emergencies. These muffins are also great with any type of seasonal fresh fruit: chopped apples, fresh blueberries or mangoes, peaches, plums or apricots." The Art of Tofu: Celebrated Vegetarian Recipes from Around the World by Akasha Richmond (1997 Morinaga Pubs) Internet source: www.morinu.com MC/KITPATH Recipe by: Akasha Richmond 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 14, 1999, converted by MM_Buster v2.0l.
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