Name: Peach Muffins with a Hint of Almond
Ingredients: 1/3 c Mori-Nu light (1% fat) tofu; Egg replacer for 3 eggs; 3 tb Sunflower oil; 1/2 c Maple syrup; 1/2 ts Almond extract; 1/2 c Applesauce (unsweetened); 1 1/2 c Whole wheat pastry flour; 3/4 c Oat flour; 1 tb Defatted soy flour; 1 ds Salt; 2 1/2 ts Baking powder (preferrably aluminum-free); 3 Ripe peaches; peeled and cut in 1/2-inch dice; 1/2 ts Nutmeg; 3/4 ts Cinnamon

[Based on a false premise] pain and suffering raise a dilemma. Philosophers commonly argue: “If God is good, then He is not all-powerful; and if He is all-powerful, then He is not good.” Suffering, they insist, is not compatible with an omnipotent, benevolent deity. If God were both good and omnipotent, He would never allow suffering. Since misery and suffering do occur, He is either not good or He is not all-powerful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1/3	c	Mori-Nu light (1% fat) tofu
		Egg replacer for 3 eggs
3	tb	Sunflower oil
1/2	c	Maple syrup
1/2	ts	Almond extract
1/2	c	Applesauce (unsweetened)
1 1/2	c	Whole wheat pastry flour
3/4	c	Oat flour
1	tb	Defatted soy flour
1	ds	Salt
2 1/2	ts	Baking powder (preferrably aluminum-free)
3		Ripe peaches; peeled and cut in 1/2-inch dice
1/2	ts	Nutmeg
3/4	ts	Cinnamon

INSTRUCTIONS

Preheat your oven to 375. In a blender or food processor, proces the tofu,
egg replacer, oil, maple syrup, almond extract and applesauce. In a large
bowl, combine the flours, salt and baking powder. Make a well in the centre
and fold in the wet ingredients, working until moistened. Toss the peach
pieces in the nutmeg and cinnamon, and then fold into the batter (use a
rubber spatula to scrape the sides, so that you don't lose any of the
spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined
with muffin papers). Bake for 15 - 25 minutes, or until golden and a
toothpick/cake tester inserted in the centre comes out clean. Cool briefly
beore turning out onto a plate.
A note about 'wholefood' baking: Fill the muffin cups very full, using all
of the batter, and bake these muffins right away in a preheated oven.
Wholefood batters rise best by this method (but they still don't rise as
much as standard muffin mixes). Keep the muffins in the fridge when they're
done; they freeze well for short periods of time.
Substitutions: In place of almond extract - your fave flavouring extract,
or this ingredient can be omitted
Posted to fatfree digest V97 #206 by Jacqueline <still@bconnex.net> on Sep
10, 1997

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