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Receta Peach Muffins With A Hint Of Almond
by Global Cookbook

Peach Muffins With A Hint Of Almond
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Ingredientes

  • 1/3 c. Mori-Nu light (1% fat) tofu
  •     Egg replacer for 3 Large eggs
  • 3 Tbsp. Sunflower oil
  • 1/2 c. Maple syrup
  • 1/2 tsp Almond extract
  • 1/2 c. Applesauce (unsweetened)
  • 1 1/2 c. Whole wheat pastry flour
  • 3/4 c. Oat flour
  • 1 Tbsp. Defatted soy flour
  • 1 dsh Salt
  • 2 1/2 tsp Baking pwdr (preferrably aluminum-free)
  • 3 x Ripe peaches, peeled and cut in 1/2-inch dice
  • 1/2 tsp Nutmeg
  • 3/4 tsp Cinnamon

Direcciones

  1. Preheat your oven to 375. In a blender or possibly food processor, proces the tofu, egg replacer, oil, maple syrup, almond extract and applesauce. In a large bowl, combine the flours, salt and baking pwdr. Make a well in the centre and mix in the wet ingredients, working till moistened. Toss the peach pcs in the nutmeg and cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so which you do not lose any of the spices). Spoon batter into the c. of a 12-muffin pan (non-stick, or possibly lined with muffin papers). Bake for 15 - 25 min, or possibly till golden brown and a toothpick/cake tester inserted in the centre comes out clean. Cold briefly beore turning out onto a plate.
  2. A note about 'wholefood' baking: Fill the muffin c. very full, using all of the batter, and bake these muffins right away in a preheated oven.
  3. Wholefood batters rise best by this method (but they still do not rise as much as standard muffin mixes). Keep the muffins in the fridge when they're done; they freeze well for short periods of time.
  4. Substitutions: In place of almond extract - your fave flavouring extract, or possibly this ingredient can be omitted