Cardamon-Almond Muffins

40 minutes Prep: 10 minutes Cook: 30 minutes

91 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1 1/2	cups	pastry flour, whole wheat
1 1/2	teaspoons	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	cardamom seeds	ground
3/4	cup	soy milk
2	tablespoons	pear	puree
2	teaspoons	lemon juice
1	teaspoon	almond extract
1	teaspoon	vanilla extract
1	teaspoon	sugar substitute
2	tablespoons	cornstarch

Directions

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.

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Nutrition Facts

Serving Size 45g

Amount per Serving

Calories 91 5% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 181mg	8%
Total Carbohydrate 19.0g	6%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	4%