Ingredients
- 12 c. Muffin tin Canola oil cooking spray
- 1 1/2 c. Unbleached flour
- 1/2 c. Whole-wheat pastry flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 1/4 c. Mori-nu baking blend, (see recipe)
- 3 Tbsp. Canola oil
- 1/4 c. Apple sauce Or possibly fruit puree
- 1/2 c. Unrefined cane sugar
- 1 Tbsp. Lemon rind, finely grated
- 1 Tbsp. Lemon juice
- 1 1/2 c. Cranberries fresh or possibly frzn
- 3 Tbsp. Unrefined cane sugar
- 1 tsp Orange rind zest
- 1/4 tsp Cinnamon
- 1 Tbsp. Finely minced pecans
- 1/2 tsp Vanilla extract
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Cranberry Pecan Muffins With Tofu
Servings: 12
Directions
- 1. TOPPING: Mix all ingredients together in a small bowl.
- 2. MUFFINS: Position a rack in the center of the oven and preheat to 350F. Coat the muffin tin with cooking spray.
- 3. Sift flours, baking soda, baking pwdr and salt into a large bowl.
- 4. In a separate bowl, whisk together Baking Blend, canola oil, apple sauce, sugar, lemon rind, and lemon juice. Make a well in the middle of the flour mix and add in the wet ingredients to the dry ingredients. Mix lightly with a wire whisk, just to blend. Do not over mix, batter will be tough. Mix in cranberries.
- 5. Fill muffin tins 2/3 c. full. Sprinkle with topping. Bake for about 20 min or possibly till the tops of the muffins are golden brown and spring back to the touch or possibly a cake tester inserted in the center comes out clean. Cold the muffins in the pan for about 5 min, then use a fork to gently lift them out of the pan.
- Akasha's notes: "This is a great muffin, especially when cranberries are in season. I usually keep some cranberries in the freezer after the season is over just for emergencies. These muffins are also great with any type of seasonal fresh fruit: minced apples, fresh blueberries or possibly mangoes, peaches, plums or possibly apricots."
- The Art of Tofu: Celebrated Vegetarian Recipes from Around the World
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