1/3 c Soft tofu
3 lg Ripe bananas; mashed
Egg replacer for 1 egg
1/3 c Sunflower oil
3/4 c Fruitsource OR
2/3 c Honey
1 ts Vanilla extract
1/2 c Whole wheat pastry flour
3/4 c Oat flour
1/4 c Soy flour
1/2 c Oat bran
2 ts Baking powder
1/2 ts Baking powder
2 ts Ground cinnamon
1 Pinches salt; (optional)
2 c Peeled apples; (cut in 1/2
-in dice)
1 ts Lemon juice
1/2 c Raisins; (presoaked)
Preheat oven to 375 degrees.
Cream tofu, bananas, egg replacer, oil, sweetener, and vanilla with a hand
blender or in a food processor.
Combine flours, oat bran, baking powder and baking soda, 1 teaspoon
cinnamon, and salt in a large bowl. Make a well in the center and fold in
creamed mixture with a spatula until moistened.
Combine apples, remaining teaspoon cinnamon, lemon juice, and raisins. Add
to batter.
Oil muffin cups, then spoon batter into cups and bake 25 to 30 minutes.
Muffins are ready when toothpick inserted in center comes out clean. Cool
briefly and turn out to finish colling on wire rack. Yields 12 muffins.
From The American Vegetarian Cookbook from the Fit For Life Kitchen by
Marilyn Diamond.
Postd to Kitmailbox 9/98 by JoAnn Pellegrino NOTES
: This moist, flavorful muffin is bound to be the favorite of those who
love apple pie.
Yields
12 Servings