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Peach Muffins (vegan/low fat)

*Peach Muffins with a hint of Almond*

1/3 cup Mori-Nu light (1% fat) tofu
egg replacer for 3 eggs
3 T sunflower oil
1/2 cup maple syrup
1/2 t almond extract
1/2 cup applesauce (unsweetened)
1.5 cups whole wheat pastry flour
3/4 cup oat flour
1 T defatted soy flour
dash of salt
2.5 t baking powder (preferrably aluminum-free)
3 ripe peaches, peeled and cut in 1/2-inch dice
1/2 t nutmeg
3/4 t 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 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.

In place of almond extract - your fave flavouring extract, or this 
                                ingredient can be omitted