2 tb Mori-Nu light (1% fat) tofu
3 lg Ripe bananas
Egg replacer for 1 egg
3 tb Sunflower oil
3/16 c Maple syrup
3/16 c Molasses
1/2 ts Vanilla extract (optional)
1 c Whole wheat pastry flour
1 c Oat flour
1 tb Defatted soy flour
2 ts Baking powder (preferrably
-aluminum-free)
1/2 ts Baking soda
1 pn Salt
2 ts Cinnamon
1 tb Ground ginger
1/4 ts Ground cloves
1/4 ts Ground mace
2 c Apples; peeled and cut in
-1/2-inch dice
1 ts Lemon juice
1/2 c Dried cranberries
-(preferrably unsulfured)
-(up to 1)
Preheat your oven to 375. In a blender or food processor, proces the tofu,
egg replacer, oil, sweeteners, extract and bananas. In a large bowl,
combine the flours, spices (reserving 1 teaspoon of cinnamon), salt, baking
soda and baking powder. Make a well in the centre and fold in the wet
ingredients, working until moistened. Toss the apple pieces in the lemon
juice and remaining teaspoon of 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 25 – 30 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 cranberries – dried currants, rasins,
blueberries, cherries, etc. In place of the vanilla extract – your fave
extract, or this ingredient can be omitted
Yields
1 Servings