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come together in a snap, and you can cut the time even more by completing
the early stages in advance. It's really easy to serve a basket of
fragrant muffins at breakfast, fresh from the oven, with a minimum
of fuss. Simply set up the ingredients in two separate bowls the night
before and store them, covered, in the refrigerator. The dry ingredients
are mixed together in one bowl and set aside and the liquid ingredients
in another bowl. Combine as directed and bake the following morning.
Overbeating can toughen the finished product, and adding dried fruit
or nuts with
Juan Carlo. Wheat, corn meal and soy flour form the base of these
sweet, easy-to-make Cranberry Spice Muffins.
dry ingredients will minimize the mixing action. My method also places
the liquid ingredients in the larger bowl. This also speeds up the
mixing process because the flour mixture is quickly folded into the
larger bowl with a rubber tipped spatula, just until the ingredients
are combined. The batter should be a little lumpy. These muffins are
quite delicious without eggs, or dairy, and prune puree is used to
replace the fat and tends to enhance the flavor and extend shelf life.
These Cranberry Spice Muffins are also delicious split and toasted
under the broiler and served with jam.
Cranberry Spice Muffins*
*Reprinted with permission,The
Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser
cups whole wheat pastry flour
cup, plus 1 tablespoon yellow corn meal
cup soy flour
tsp. non-aluminum baking powder
tsp. baking soda
1/4 tsp.ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
tsp. sea salt
cup dried cranberries
cup prune puree
cup evaporated cane juice
Tbsp.egg replacer powder
cup cold water
cup enriched vanilla soymilk 1 % fat
tablespoons unsalted sunflower seeds
oven to 350°, Spray muffin cups with olive oil cooking spray
In a medium bowl combine the pastry flour with the corn meal, soy
flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and
salt Stir in the cranberries and set aside. In a large bowl, mix
the prune puree with the sugar. In a small measuring cup, whisk
together the egg replacer powder with the water until foamy. Add
to the sugar mixture, stir to blend and the soymilk.Quickly fold
the dry ingredients into the liquid mixture. Pour into prepared
muffin cups and sprinkle with sunflower seeds. Bake 25 minutes,
or until tester comes out clean.
Enlightened Cranberry Spice Muffins
Nutrition Analysis: per muffin
Protein 5g, Carbohydrate 46 g, Fiber 4g, Fat 2 g, Cholesterol 0mg,
Calcium 54 mg, Sodium 251mg.
from Protein: 8%, from Carbohydrate: 83%, from Fat: 9%
Traditional Cranberry Spice Muffins
Nutrition Analysis: per muffin
Protein 6g, Carbohydrate 44 g, Fiber 2g, Fat 13 g, Cholesterol 60mg,
Calcium 50 mg, Sodium 340mg.
from Protein: 7%, from Carbohydrate: 56%, from Fat: 37%
Ingredients of Note
Pastry Flour-Made from soft wheat, the recommended whole grain
flour for cakes and quickbreads. Whole wheat pastry flour is available
from Bob¹s Red Mill and Arrowhead Mills in health food stores.
Flour-A finely ground flour made from soybeans which is very high
in protein (35%--twice that of wheat flour) and low in carbohydrates.Mixed
with other flours in baking, as it contains no gluten. Soy flour is
available from Bob¹s Red Mill and
Arrowhead Mills in health food stores.
Cane Sugar-An unbleached, and minimally processed cane sugar,
which is light in color and finely granulated. It can be substituted
1:1 for refined white sugar. Available from Wholesome Sweeteners and
Florida Crystals, in health food stores.
Powder- double acting baking powder is available at health food
stores and many supermarkets. From Rumford, Featherweight, and Cellu.
Replacer powder-A dry powder mixed with cold water that is very
effective in baked goods, At health food stores and online at www.healthy-eating.com or www.dixiediner.com.
Puree-Prepared prune puree, actually prune filling, is available
in supermarkets with the Kosher foods or on the baking aisle under
the brand names, Solo Lekvar, Baker and Sokol .
Vanilla Soymilk 1 % fat -Enriched with vitamins and minerals,
particularly calcium, soymilk can be used to replace
cow's milk 1:1 in any recipe. Enriched soymilk is widely available
in supermarkets and health food stores.