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cardamom-almond-muffins recipe

Date:    Thu, 19 May 94 09:21:18 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Cardamon-Almond Muffins
 1 1/2 Cups  whole wheat pastry flour
 1 1/2 tsp   baking powder
 1     tsp   baking soda
 1/2   tsp   salt
 1     tsp   ground cardamon
 3/4   Cup   soymilk
 1/2   Cup
  + 2  Tbsp  pear puree (directions follow)
 2     tsp   lemon juice
 1     tsp   almond extract
 1     tsp   vanilla
 1     tsp   artificial sugar substitute (or 2 Tbsp sucanat)
 2     Tbsp  cornstarch
       Preheat oven to 375 degrees F.  Coat 10 muffin wells with
 non-stick spray.
       Sift together flour, baking powder, baking soda,
 and salt.  In a medium bowl, stir together remaining
 ingredients.  The cornstarch will tend to stick together
 as a lump; make certain it is completely dissolved in
 the liquid.  Pour dry ingredients in to wet and stir just
 long enough to mix completely.  Spoon batter into the prepared
 muffin wells (the wells will be about half-full).
       Bake muffins for 25-30 minutes, until tops are lightly
 golden.  Allow the muffins to rest a few minutes before
 removing to a cooling rack.  Serve, or cool completely and
 store in an air-tight container up to two days.
 Pear puree:  Puree is easily made by blending, until smooth,
 half of the fruit in a 15 oz. container of canned pears (packed
 in fruit juice is preferrable) .  "Baby food" pureed pears
 are an even faster alternative.
 Note: If pears packed in juice are used, 1/4 cup of the juice
 can be substituted for 1/4 of the soymilk and the sweetener
 kwvegan vegan