From Veganomicon
Preheat the oven to 350 F and lightly grease a nonstick 12-cup muffin tin.
In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.
Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved juice, carrot, orange zest, and raisins and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients. Scoop into the muffin tin, filling to the top of each cup or a little bit above (the batter is chunky and these muffins don't rise very much). Bake for 24 to 26 minutes, until a toothpick or a thin, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes in the tin before transferring the muffins to a cooling rack.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 148 | ||
Calories from Fat: 113 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 87.8mg | 3 % | |
Potassium 23.5mg | 1 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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