Recipe - Gingerbread Muffins With Apples And Cranberries

2 tablespoon MoriNu light (1% fat) tofu
3 lg Ripe bananas
Egg replacer for 1 egg
3 tablespoon Sunflower oil
3/16 cup Maple syrup
3/16 cup Molasses
One half teaspoon Vanilla extract (optional)
1 cup Whole wheat pastry flour
1 cup Oat flour
1 tablespoon Defatted soy flour
2 teaspoon Baking powder (preferrably
aluminumfree)
One half teaspoon Baking soda
1 pn Salt
2 teaspoon Cinnamon
1 tablespoon Ground ginger
One fourth teaspoon Ground cloves
One fourth teaspoon Ground mace
2 cup Apples; peeled and cut in
1/2inch dice
1 teaspoon Lemon juice
One half cup Dried cranberries
(preferrably unsulfured)
(up to 1)

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 don't lose any of
the spices). Spoon batter into the cups of a 12muffin pan (nonstick, 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 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 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 still@bconnex.net on Sep
10, 1997