| 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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