Jan Wolff - vegan muffins - oven temp CX

[Guest guest]

At 04:26 PM 9/13/2002 +0000, tragicsoprano wrote:

What oven temperature is called for in the recipe that was posted

below?

 

Good eye! kathy! That info isn't listed with the recipe.

 

Generally we bake light fruit muffins at 400°F, 12 to 15 ---

but these are whole wheat with tofu. Jan mentions the time of 20 to 25....

so that would be 350F -- allowing enough time for the beans (tofu) to cook

 

IF the newspaper's rely is anything different i'll write..

 

 

 

* Exported from MasterCook *

 

B and B Whole Wheat Muffins Vegan 2002-09-13

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 12 Preparation Time :0:00

Categories : Breads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups whole-wheat pastry flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup firm tofu

(pressed into measuring cup)

2 overripe bananas

1 cup apple juice concentrate

1 teaspoon vanilla

1/2 cup fresh or frozen blueberries

 

Preheat oven to 350F*. Combine dry ingredients in a large bowl. In food

processor or blender, blend together tofu, bananas, apple juice, and vanilla.

Blend until smooth. Add to dry ingredients and stir until combined. Stir

blueberries gently into batter. Fill lightly oiled muffin pans three-quarters

full with batter. Bake 20 to 25 minutes, or until toothpick inserted in center

comes out dry and clean. Cool 10 minutes; remove from pan. Yield: 12 muffins.

 

STORY: Making your own muffins is easy and improves their nutritional quality

and taste.

 

What makes these muffins so good? Blueberries and bananas lend their great

flavor and a wealth of vitamins and antioxidants. Whole-wheat pastry flour,

found in natural food stores, contains wheat germ and bran, the important parts

of the wheat that are removed in the process of making white flour.

 

Apple juice sweetens the muffins without the need for refined sugar.

 

Tofu lends its super soy nutrition and blends nicely into the batter,

eliminating the need for eggs and making the muffins cholesterol-free. The taste

of plain tofu is so mild, you can't detect it in the muffins.

 

If you prefer a lighter, sweeter muffin, use half unbleached white flour and add

a half cup of brown sugar.

 

* Oven temperature was omitted from copy. -PatH

 

Source:

" news 2002-09 "

Copyright:

" © 2002 North Jersey Media Group Inc "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 155 Calories; 1g Fat (6.2% calories from

fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 300mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : whole wheat pastry, tofu, bananas, apple juice and blueberries

 

Nutr. Assoc. : 1646 0 0 0 2130706543 2142 0 0 900175