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Ingredientes
- 1 1/2 c. whole-wheat pastry flour
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp grnd cardamom
- 3/4 c. soy lowfat milk
- 1/2 c. pear puree plus
- 2 Tbsp. pear puree combined use
- 2 tsp lemon juice
- 1 tsp almond extract
- 1 tsp vanilla
- 1 tsp sugar substitute Or possibly 2-tbsp Sucanat
- 2 Tbsp. cornstarch
Direcciones
- Preheat oven to 375 degrees F. Coat 10 muffin wells with non-stick spray.
- Sift together flour, baking pwdr, 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 sufficient to mix completely. Spoon batter into the prepared muffin wells (the wells will be about half-full).
- Bake muffins for 25-30 min, till tops are lightly golden brown. Allow the muffins to rest a few min before removing to a cooling rack. Serve, or possibly cold completely and store in an air-tight container up to two days.
- Pear puree: Puree is easily made by blending, till smooth, half of the fruit in a 15 ounce. container of canned pears (packed in fruit juice is preferable). "Baby food" pureed pears are an even faster alternative.
- Note: If pears packed in juice are used, 1/4 c. of the juice can be substituted for 1/4 of the soymilk and the sweetener omitted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 12 servings | |
| Calories 36 | |
| Calories from Fat 13 | 36% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 369mg | 15% |
| Potassium 89mg | 3% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.59g | 0% |
| Protein 2.08g | 3% |
