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Cardamon-Almond Muffins

 

24

Yield

10

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cardamom seeds
ground
¾ cup soy milk
2 tablespoons pears
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℉ (190℃).

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 to 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: Purée 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" puréed pears are an even faster alternative.

Note: If pears packed in juice are used, ¼ cup of the juice can be substituted for ¼ of the soymilk and the sweetener omitted.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 915% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 1%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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