| Soy-Flour Muffins Jennifer Sarkisian Golden Door (California) Makes 12 Muffins These miraculous muffins, are dairy-free, wheat-free and fat-free. They were developed for guests who are vegan, have severe food allergies or are lactose intolerant. Vegetable oil in a spray bottle, or 1 teaspoon vegetable oil 1/2 cup dried cherries or cranberries 1/3 cup apple juice or water 1 1/2 cups soy flour 1/2 cup cooked Quinoa 1/2 cup chopped walnuts 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 cup soy milk 1/2 cup silken tofu 1/4 cup honey 1 teaspoon pure vanilla extract 1 tablespoon canola oil 1 ripe banana Preheat the oven to 350 degrees F. Spray or grease a 12-cup nonstick muffin tin with vegetable oil. Combine the dried cherries or cranberries and apple juice or water in a small bowl; soak for 10 minutes. Combine the soy flour, cooked quinoa, walnuts, baking powder, baking soda, cinnamon and salt in a large bowl; stir to blend. Place the soy milk, silken tofu, honey, vanilla, canola oil and banana into a blender or food processor fitted with a metal blade; process until smooth. With a spatula, mix the soy milk-tofu batter into the dry ingredients. Add the soaked cherries or cranberries and the soaking liquid; mix to distribute evenly. Do not over mix. Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 35 to 40 minutes, or until the tops of the muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Turn onto a wire rack; serve warm or let cool. Print a copy of this article, Share it with a friend, and tell them about Destination Spa Group® at www.destinationspagroup.com |