Apr 26

Muffin Tops

As part of my spring cleaning, I have thrown away all my expired food and have catalogued everything on my shelves. One thing that I have a lot of is flour. I don’t really use it much anymore. Since beginning the Eat to Live diet last year, I have not made pancakes or muffins or dredged my tofu or cauliflower in an egg-flour batter. So, I have a ton of flour that I have been doing nothing with for the past year.

Compounding that, I am moving out in July, so I have to get this stuff cleared out of my apartment. So much for stockpiling in the face of the rising cost of food.

So, this morning, I looked around on the net for a recipe that was vegan, low fat and would get rid of some flour and sugar (another thing I never use anymore). Lo and behold this recipe from Cinnamon muffins that will use up a lot of the stuff I have on hand and is low in sugar and fat! Perfect.

I had to substitute a couple of ingredients. I didn’t have orange juice, some of the spices or soy yogurt. I had some berry juice I use in smoothies and a mashed banana is a good substitute for the yogurt. So here is my altered recipe, which turned out to be fantastic with a bit of peanut butter.

Cinnamon Berry Muffins

2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 tablespoons ground flax seeds
1 medium mashed banana
2/3 cup Kagome purple berry juice
1/2 cup soy milk
1 teaspoon vanilla extract
1/2 cup agave nectar

4 tablespoons brown sugar
1 teaspoon cinnamon

Preheat oven to 350F. Spray muffin tin with non-stick spray.

Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mash the banana and mix the rest of the wet ingredients. In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

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