Gingerbread Muffins with Apples and Cranberries

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Gingerbread Muffins with Apples and Cranberries Ingredients

2 tb Mori-Nu light (1% fat) tofu	2 ts Baking powder (preferrably
3 lg Ripe bananas	1/2 ts Baking soda
Egg replacer for 1 egg	1 pn Salt
3 tb Sunflower oil	2 ts Cinnamon
3/16 c Maple syrup	1 tb Ground ginger
3/16 c Molasses	1/4 ts Ground cloves
1/2 ts Vanilla extract (optional)	1/4 ts Ground mace
1 c Whole wheat pastry flour	2 c Apples; peeled and cut in
1 c Oat flour	1 ts Lemon juice
1 tb Defatted soy flour	1/2 c Dried cranberries

Instructions for Gingerbread Muffins with Apples and Cranberries

Preheat your oven to 375. In a blender or food processor, proces the tofu, egg replacer, oil, sweeteners, extract and bananas. In a large bowl, combine the flours, spices (reserving 1 teaspoon of cinnamon), salt, baking soda and baking powder. Make a well in the centre and fold in the wet ingredients, working until moistened. Toss the apple pieces in the lemon juice and remaining teaspoon of cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so that you dont lose any of the spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined with muffin papers). Bake for 25 - 30 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 dont rise as much as standard muffin mixes). Keep the muffins in the fridge when theyre done; they freeze well for short periods of time. Substitutions: In place of cranberries - dried currants, rasins, blueberries, cherries, etc. In place of the vanilla extract - your fave extract, or this ingredient can be omitted Posted to fatfree digest V97 #206 by Jacqueline on Sep 10, 1997

Main Ingredient: ApplesCuisine: Uncategorized