book - Blueberry-Applesauce Muffins

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* Exported from MasterCook *

 

Blueberry-Applesauce Muffins

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup organic granulated sugar

1/4 cup wheat germ

12 ounces firm silken tofu

1/8 cup soy milk -- plain

2 tablespoons canola oil

1 tablespoon lemon juice

1/2 cup unsweetened applesauce

1 1/2 cups fresh or frozen blueberries -- see note

 

Preheat the oven to 325F. Into a large bowl, sift together the flour, baking

powder, baking soda, and salt. Stir in the sugar and wheat germ. In a food

processor, puree the tofu, soy milk, oil, and lemon juice. Stir into the dry

ingredients, along with the applesauce, until well combined, then gently fold in

the blueberries.

 

Place paper liners into the cups of a muffin tin. Spoon the batter in, filling

the liners almost to the top. Bake for 25 minutes, until lightly browned on

top. Remove from the muffin tin and allow to cool on a rack for about 15

minutes before eating. The muffins will stay fresh for a few days, stored in a

jar or plastic bag at room temperature. (Cool completely before storing.)

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

Yield:

" 16 muffins "

 

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Per Serving (excluding unknown items): 624 Calories; 40g Fat (55.8% calories

from fat); 31g Protein; 40g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

2411mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Fruit; 5 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : Light and airy, these muffins will become favorite breakfast treats.

Note: If using frozen blueberries, place them in a colander and riinse briefly

under cold water to melt off any ice crystals before adding them to the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0