Recipe - Cardamon-Almond Muffins

1 One half cup Whole wheat pastry flour
1 One half teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Ground cardamon
Three fourths cup Soymilk
One half 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 nonstick 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 halffull). Bake muffins for 2530 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 airtight
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, One fourth cup of the juice can be
substituted for One fourth of the soymilk and the sweetener omitted.

Christina Hulbe chulbe@magnus.acs.ohiostate.edu

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip