| 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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