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From: Marie Oser (
Subject:         Spiced Cranberry Muffin recipe (follow up 2 happyvegan)
Date: October 10, 2006 at 11:55 am PST

Spiced Cranberry Muffins
12 muffins
from: The Enlightened Kitchen, John Wiley & Sons, Inc
©Marie Oser 2000

2 cups whole wheat pastry flour
1/2 cup, plus 1 tablespoon whole grain yellow cornmeal
1/4 cup soy flour
1 tsp. non-aluminum baking powder
1 tsp. 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 puree
3/4 cup organic sugar
2 Tablespoons egg replacer powder
1/2 cup cold water
1/2 cup enriched vanilla soymilk
3 Tablespoons unsalted sunflower seeds

Preheat oven to 350°, Spray muffin cups with olive oil cooking spray.

In a medium bowl combine the pastry flour, corn meal, 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 puree with the sugar. In a small measuring cup, whisk 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 with sunflower seeds. Bake 25 minutes, or until tester comes out clean.

Enlightened Spiced Cranberry Muffins
Nutrition Analysis: per muffin
Protein 5g, Carbohydrate 46 g, Fiber 4g, Fat 2 g, Cholesterol 0mg, Calcium 54 mg, Sodium 251mg.
Calories 214
from Protein: 8%, from Carbohydrate: 83%, from Fat: 9%

Traditional Spice Cranberry Muffins
Nutrition Analysis: per muffin
Protein 6g, Carbohydrate 44 g, Fiber 2g, Fat 13 g, Cholesterol 60mg, Calcium 50 mg, Sodium 340mg.
Calories 312
from Protein: 7%, from Carbohydrate: 56%, from Fat: 37%

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