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Photo credit: Julie Siegel

Cranberry Oat Muffins
Delicious muffins fortified with flax seed meal and whole oats. Flax Seeds are a plant based source of omega 3 Fatty acids, a type of polyunsaturated fatty acid that retards inflammation and is thought to reduce the risks of many diseases.
12 muffins

1 cup whole wheat pastry flour
1 cup rolled oats
1/2 cup yellow corn meal
1/4 cup soy flour
1 1/2 Tbsp. flax seed meal
1 tsp. non-aluminum baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 cup dried cranberries
1/2 cup unsweetened applesauce
3/4 cup evaporated cane juice
2 Tbsp. EnerG Egg Replacer powder
1/2 cup cold water
1/2 cup enriched vanilla soymilk 1 % fat
1/4 cup sliced almonds

Preheat oven to 350°, Spray muffin cups with oil In a medium bowl combine the pastry flour with the oats, corn meal, soy flour, flax seed meal, baking soda, baking powder, cinnamon, and salt Stir in the cranberries and set aside. In a large bowl, mix the applesauce with the sugar. In a small measuring cup, whisk together the egg replacer powder with the water until foamy. Add to the sugar mixture with the soymilk. Make a well in the center of the dry ingredients and quickly fold in the applesauce mixture. Pour into prepared muffin cups and sprinkle tops with sliced almonds. Bake 20 minutes, or until tester comes out clean.

Enlightened Cranberry Oat Muffins
Nutrition Analysis: per muffin
Protein 4g, Carb 32 g, Fiber 3g, Fat 3 g, Chol 0.0mg, Calcium56mg, Sodium 147mg.
Calories 163
from Protein: 10%, from Carbohydrate: 76%, from Fat: 14%

Traditional Cranberry Oat Muffins
Nutrition Analysis: per muffin
Protein 6g, Carb 37 g, Fiber 3g, Fat 15g, Chol 61 mg, Calcium 69 mg, Sodium 291mg.
Calories 304