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Recipe Name: Apple Pie Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1/3 Cup(s) Soft tofu
3 Ripe bananas, mashed
Egg replacer for 1 egg
1/3 Cup(s) Sunflower oil
3/4 Cup(s) Fruitsource OR
2/3 Cup(s) Honey
1 Teaspoon(s) Vanilla extract
1/2 Cup(s) Whole wheat pastry flour
3/4 Cup(s) Oat flour
1/4 Cup(s) Soy flour
1/2 Cup(s) Oat bran
2 Teaspoon(s) Baking Powder
2 Teaspoon(s) Ground cinnamon
1 Pinches salt, optional
2 Cup(s) Peeled apples, cut in 1/2
in dice
1 Teaspoon(s) Lemon Juice
1/2 Cup(s) Raisins, presoaked
Preheat oven to 375 degrees. Cream tofu, bananas, egg replacer, oil,
sweetener, and vanilla with a hand blender or in a food processor.
Combine flours, oat bran, baking powder and baking soda, 1 teaspoon
cinnamon, and salt in a large bowl. Make a well in the center and fold
in creamed mixture with a spatula until moistened. Combine apples,
remaining teaspoon cinnamon, lemon juice, and raisins. Add to batter.
Oil muffin cups, then spoon batter into cups and bake 25 to 30
minutes. Muffins are ready when toothpick inserted in center comes out
clean. Cool briefly and turn out to finish colling on wire rack.
Yields 12 muffins. From The American Vegetarian Cookbook from the Fit
For Life Kitchen by Marilyn Diamond. Postd to Kitmailbox 9/98 by
JoAnn Pellegrino NOTES : This moist, flavorful muffin is bound to be
the favorite of those who love apple pie. Recipe by: The American
Vegetarian Cookbook Posted to KitMailbox Digest by J Pellegrino
<> on Sep 04, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 165
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 127.3mg
Potassium: 184.3mg
Carbohydrates: 28.5g
Fiber: 1.9g
Sugar: 21.9g
Protein: 1.1g

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