Apple Bran Muffins
Apple Date Muffins
Apple Multigrain Muffins
Applesauce Cinnamon Muffins
Apricot And Rice Muffins
Cranberry Nut Wholewheat Muffins
Cranberry-Bran Muffins


Apple Bran Muffins

Yield: 12 servings
1 1/4 cup bran
1 cup whole wheat pastry flour
2 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp ground cloves
1/3 cup soy milk
2 liquid egg replacers
3/4 cup maple syrup
1/4 cup vegan margarine
1 cup apples, green are best,
chopped
1 cup raisins (opt)

Combine bran, flour, baking powder, nutmeg and cloves; set
aside. Cream
together soy milk, egg replacers, maple syrup, and margarine;
fold in flour mixture. Stir
in apples and raisins. Pour into oiled muffin tins, and bake at
350 degrees until tops split, 15 to 25 minutes.



Apple Date Muffins

2 1/4 cups whole wheat flour
1 1/2 teaspoons baking soda
1/3 cup brown sugar, packed
3/4 cup soy milk mixed with 1 tsp vinegar
1 1/2 cups apples, finely chopped
3 tablespoons liquid egg substitute
1 teaspoon vanilla extract
1/2 cup chopped dates
Preheat oven to 350 degrees; coat muffin cups with nonstick

cooking
spray. Combine the flour, baking soda and brown sugar; stir to
mix well. Add the soy milk mixture, apples, egg substitute and
vanilla
extract; stir just until the dry ingredients are moistened. Fold
in the dates. Fill the muffin cups 3/4 full with the batter. Bake
for 16 to 18 minutes, or just until a toothpick inserted in the
center comes out clean. Remove the muffin tin from the oven
and
allow it to sit for 5 minutes before removing the muffins. Serve
warm or at room temperature.



Apple Multigrain Muffins

12 servings

1 1/2 cup Multigrain oatmeal (with rolled rye, oats, barley and wheat)
1 cup Whole wheat flour
1 cup Packed brown unrefined sugar
3/4 cup unbleached All-purpose flour
1/3 cup Toasted wheat germ
1 Tbsp Baking powder
1 Tbsp Apple pie spice
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Chopped apple (Granny Smith or Jonathon)
1 1/4 cup soy milk
1/3 cup Cooking oil
2 liquid egg replacers
Granulated sugar

In a mixing bowl, combine all of the dry ingredients (except
granulated sugar). Add the chopped apple and stir to coat
with the
dry ingredients. Add the remaining ingredients (except
granulated
sugar) and stir just until moistened.
Spray 12 muffin tins with cooking spray (or use papers).
Spoon the
batter in to the tins, filling them full. Sprinkle muffin tops with
a little granulated sugar.
Bake in a 400 degree oven for 18 to 20 minutes or until done.




Applesauce Cinnamon Muffins

Yield: 12 servings

1 1/4 cup Oat Bran cereal; uncooked
1 cup Whole wheat flour;
2 tsp Ground cinnamon;
1 tsp Baking powder;
3/4 tsp Baking soda;
1/2 tsp Salt
3/4 cup Unsweetened applesause
1/2 cup maple syrup;
1/2 cup Vegetable oil;
1 liquid Egg replacer;
1 tsp Pure vanilla extract;
1/4 cup Walnuts;

Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or
line with paper baking cups. In medium bowl combine Oat Bran cereal,
flour, cinnamon, baking powder, soda, and salt. In large bowl
combine applesauce, maple syrup, oil, egg replacer, and vanilla. Stir in
dry ingredients; mix well. Stir in nuts. Fill prepared muffin cup almost
full. Bake 15-20 minutes or until golden brown. Serve warm.
Source: The Are of Cooking for the Diabetic by Mary Abbott



Apricot And Rice Muffins

18 servings

1 1/2 cup flour
2/3 cup whole wheat flour
1/3 cup rice bran
1 tbsp baking powder
1 tsp cinnamon
1 cup cooked, brown rice
1 1/2 cup dried apricots, diced
1/2 cup raisins
1/2 cup dried prunes
1/4 cup walnuts, chopped
1 cup no fat soy yogurth
2/3 cup maple syrup
1/4 cup oil
1/4 cup Eggsubstitute (equiv 1 egg)

In large bowl combine flours, rice bran, baking powder and
cinnamon.
Stir in rice, apricots, raisins, prunes and walnuts. In a small
bowl,
whisk together the soy yogurth, syrup, oil and egg replacer.
Pour over dry
ingridients and fold together until just moistened. Do not
overmix. Line
18 muffin cups with paper liners. Divide the batter amoung
cups. Bake at
350 F until edges and tops begin to brown, about 45 minutes.

Out of "LooseWeight Naturally" cookbook.



Cranberry Nut Wholewheat Muffins

Yield: 4 Servings

2 cups whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
1 Tbsp grated orange peel
2 Tbsp vegetable shortening
1 liquid egg replacer
1 1/2 cup fresh or frozen cranberries, coarsely chopped
1 cup nuts, chopped (optional)

In a medium mixer bowl, mix the flour, sugar, baking
powder, salt and the baking soda together. Stir in the orange
juice, orange peel, vegetable shortening and the egg replacer. Mix
until well blended. Stir
in the cranberries and the nuts, if used, and turn into greased
muffin tins. Bake at 350 degrees F for 20 to 25 minutes or until
done. Use a shorter baking time if small muffin tins are used.



Cranberry-Bran Muffins

Yield: 6 servings

1 1/4 cup Low-Fat soy Milk, at room temperature
1 1/2 cup All-Bran Cereal
1 liquid Egg replacer
1/4 cup Unsulphured Molasses
1/4 cup Canola or Olive Oil
1/4 cup Pure Maple Syrup
1 cup Whole Wheat Pastry Flour*
1/2 cup Cake Flour (not self-rising)
1/2 cup Wheat Germ
1 Tbsp Baking Powder
1/4 tsp Salt
1/2 cup Walnuts, coarsely chopped
1 cup Cranberries, finely chopped

Preheat the oven to 450 F. Spray 12 3-inch muffin
cups with cooking spray.
In a small bowl pour the soy milk over the bran cereal and
let it soften.
In a large bowl beat the egg replacer with the molasses,
olive or canola oils and maple syrup, and mix
thoroughly.
In another bowl combine the wheat pastry and cake
flours, wheat germ, baking powder and salt and stir to
blend. Add the walnuts and cranberries and mix well.
Fold the milk-soaked bran into the egg mixture, mixing
well. Pour the bran mixture over the dry ingredients,
and blend thoroughly. Spoon the batter into the
muffin cups, filling each one to the top, and bake for
20 to 25 minutes.

Yields: 1 dozen 3-inch muffins
Source: Yankee, Created by: John Carafoli


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