Cardamon-almond muffins
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Cardamon-almond muffins
  Muffins  
Last updated 6/12/2012 12:46:31 AM. Recipe ID 6842. Report a problem with this recipe.
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      Title: Cardamon-almond muffins
 Categories: Breads, Digest
      Yield: 10 Servings
 
  1 1/2 c  Whole wheat pastry flour
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 ts Ground cardamon
    3/4 c  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 omitted.
  
  Christina Hulbe 
  
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
  MMCONV)
 




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Recipe ID 6842 (Apr 03, 2005)

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