Recipe - Orange-Poppy Seed Muffins (Dairy-Free)

1 tablespoon Flaxseeds
1 cup Soy milk
One fourth cup Poppy seeds
1 One half cup Wholewheat pastry flour
5 One half cup Unbleached white flour
1 tablespoon Baking powder
2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cardamom
1 cup Maple syrup
Three fourths cup Canola oil
One half cup Fresh orange juice
2 tablespoon Pure vanilla extract
2 tablespoon Grated orange peel
Orange glaze; optional, see
recipe

PREHEAT OVEN TO 350F. Coat twenty 2.5inch muffin cups with cooking spray.

In coffee grinder or small food processor, grind flaxseeds. Transfer to
blender along with One half cup soy milk; let soak 5 minutes.

Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over
low heat until fragrant, stirring constantly, 2 to 3 minutes. Remove from
heat and let cool.

In large bowl, sift both flours, baking powder, baking soda, salt and
cardamom. Stir in poppy seeds.

To mixture in blender, add maple syrup, oil, orange juice, vanilla extract
and remaining One half cup soy milk and blend thoroughly. Add orange peel and
pulse to combine. Make well in center of dry ingredients and add maple
syrup mixture, stirring with wooden spoon just until blended.

Spoon batter into prepared cups, filling each threequarters frill. Bake
until muffins a cake tester inserted into center comes out clean, 17 to 20
minutes. Let cool 10 minutes in pan. To remove, run knife around edge of
cups and turn muffins out onto wire rack. Cool completely.

Using pastry brush, spread Orange Glaze over muffins if desired.

PER MUFFIN 221 cals; 3g protein; 10g total fat (1g sat. fat); 30g carbs; 0
chol.; 238mg sod.; 2g fiber.

FLAXSEEDS tiny ovalshaped brown seeds, also called linseeds. Bland in
flavor, they are rich in omega3 fatty acids and fiber. Available from
natural food stores.

Recipe from "Take the Cake: baking without dairy or eggs," by Richard
Pierce, director of Whole Foods Project; May 1999 Vegetarian Times.

Notes: Fresh orange juice, sweet maple syrup and toasted poppy seeds add
loads of flavor to these muffins. Be sure the poppy seeds are fresh because
old ones can be bitter. The trick to making great muffins is not to
overwork the batter, which results in a dense, heavy texture. Flaxseed
makes eggless baked goods moist; serves as a binding agent.

mcedit by kitpath@earthlink.net 5/99

Recipe by: Vegetarian Times, May 1999

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on May 09,
1999, converted by MM_Buster v2.0l.