Recipe - Peach Muffins With A Hint Of Almond

1/3 cup MoriNu light (1% fat) tofu
Egg replacer for 3 eggs
3 tablespoon Sunflower oil
One half cup Maple syrup
One half teaspoon Almond extract
One half cup Applesauce (unsweetened)
1 One half cup Whole wheat pastry flour
Three fourths cup Oat flour
1 tablespoon Defatted soy flour
1 ds Salt
2 One half teaspoon Baking powder (preferrably
aluminumfree)
3 Ripe peaches; peeled and cut
in 1/2inch dice
One half teaspoon Nutmeg
Three fourths teaspoon Cinnamon

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 12muffin pan (nonstick, 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@bconnex.net on Sep
10, 1997