Peach muffins with a hint of almond

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Mori-Nu light (1% fat) tofu
Egg replacer for 3 eggs
3 tablespoons Sunflower oil
½ cup Maple syrup
½ teaspoon Almond extract
½ cup Applesauce (unsweetened)
1½ cup Whole wheat pastry flour
¾ cup Oat flour
1 tablespoon Defatted soy flour
1 dash Salt
2½ teaspoon Baking powder (preferrably aluminum-free)
3 Ripe peaches; peeled and cut in 1/2-inch dice
½ teaspoon Nutmeg
¾ teaspoon Cinnamon

Directions

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@...> on Sep 10, 1997

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