Free Recipe Peach Muffins with a Hint of Almond
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Peach Muffins with a Hint of Almond Recipe
1/3 c Mori-Nu light (1% fat) tofu
Egg replacer for 3 eggs
3 tb Sunflower oil
1/2 c Maple syrup
1/2 ts Almond extract
1/2 c Applesauce (unsweetened)
1-1/2 c Whole wheat pastry flour
3/4 c Oat flour
1 tb Defatted soy flour
1 ds Salt
2-1/2 ts Baking powder (preferrably
-aluminum-free)
3 Ripe peaches; peeled and cut
-in 1/2-inch dice
1/2 ts Nutmeg
3/4 ts Cinnamon
Peach Muffins with a Hint of Almond Preparation
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@bconnex.net> on Sep 10, 1997
Cooking Temperature:
Recipe Serves: 1
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