Date: Thu, 19 May 94 09:21:18 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
Cardamon-Almond Muffins
1 1/2 Cups whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamon
3/4 Cup soymilk
1/2 Cup
+ 2 Tbsp pear puree (directions follow)
2 tsp lemon juice
1 tsp almond extract
1 tsp vanilla
1 tsp artificial sugar substitute (or 2 Tbsp sucanat)
2 Tbsp cornstarch
Preheat oven to 375 degrees F. Coat 10 muffin wells with
non-stick spray.
Sift together flour, baking powder, baking soda,
and salt. In a medium bowl, stir together remaining
ingredients. The cornstarch will tend to stick together
as a lump; make certain it is completely dissolved in
the liquid. Pour dry ingredients in to wet and stir just
long enough to mix completely. Spoon batter into the prepared
muffin wells (the wells will be about half-full).
Bake muffins for 25-30 minutes, until tops are lightly
golden. Allow the muffins to rest a few minutes before
removing to a cooling rack. Serve, or cool completely and
store in an air-tight container up to two days.
Pear puree: Puree is easily made by blending, until smooth,
half of the fruit in a 15 oz. container of canned pears (packed
in fruit juice is preferrable) . "Baby food" pureed pears
are an even faster alternative.
Note: If pears packed in juice are used, 1/4 cup of the juice
can be substituted for 1/4 of the soymilk and the sweetener
omitted.
kwvegan vegan