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Reprinted with permission from the author, Marie Oser.
Cranberry Spice Muffins (p. 226)
12 muffins
These muffins have a sophisticated flavor and
spicy kick.
Ingredients
- olive oil cooking spray
- 2 cups whole wheat pastry flour
- 1/2 cup, plus 1 tablespoon whole grain yellow cornmeal
- 1/4 cup soy flour
- 1 teaspoon nonaluminum baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1 cup dried cranberries
- 1/2 cup prune purée
- 3/4 cup evaporated cane sugar
- 2 tablespoons egg replacer powder
- 1/2 cup cold water
- 1/2 cup enriched 1 % fat vanilla soymilk
- 3 tablespoons unsalted sunflower seeds
Directions
Preheat oven to 350º. Spray muffin cups with
oil.
In a medium bowl, combine the pastry flour with
the cornmeal, soy flour, baking powder, baking soda, cinnamon, nutmeg, cloves,
and salt. Stir in the cranberries and set aside.
In a large bowl, mix the prune purée with the
cane sugar. In a small cup, whisk together the egg replacer powder with the
water until foamy. Add to the sugar mixture, stir to blend, and add the soymilk.
Quickly fold the dry ingredients into the liquid mixture. Pour into prepared
muffin cups and sprinkle tops with sunflower seeds. Bake 25 minutes, or until
tester comes out clean.
Nutritional Information
Per muffin
Enlightened Cranberry Spice Muffins:
Protein 5 g, carbohydrate 46 g, fiber 4 g, fat 2 g, saturated
fat 0 g, cholesterol 0 mg, calcium 54 mg, sodium 251 mg
Calories 214: from protein 8%, from carbohydrate 83%, from fat 9%
Traditional Cranberry Spice Muffins:
Protein 6 g, carbohydrate 44 g, fiber 2 g, fat 13 g, saturated
fat 6 g, cholesterol 60 mg, calcium 50 mg, sodium 340 mg
Calories 312: from protein 7%, from carbohydrate 56%, from fat 37%
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