Cranberry Pecan Muffins With Tofu
| 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 | t | Baking powder |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 1 1/4 | c | Mori-nu baking blend, see |
| recipe | ||
| 3 | T | Canola oil |
| 1/4 | c | Apple sauce OR fruit puree |
| 1/2 | c | Unrefined cane sugar |
| 1 | T | Lemon rind, finely grated |
| 1 | T | Lemon juice |
| 1 1/2 | c | Cranberries fresh or frozen |
| 3 | T | Unrefined cane sugar |
| 1 | t | Orange rind zest |
| 1/4 | t | Cinnamon |
| 1 | T | Finely chopped pecans |
| 1/2 | t | Vanilla extract |
INSTRUCTIONS
TOPPING: Mix all ingredients together in a small bowl. MUFFINS: Position a rack in the center of the oven and preheat to 350F. Coat the muffin tin with cooking spray. Sift flours, baking soda, baking powder and salt into a large bowl. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 211mg
Potassium: 65.2mg
Carbohydrates: 75.5g
Fiber: 5.5g
Sugar: 1.6g
Protein: 1.8g