Yield: 12 muffins
|1½ cup||Soy milk|
|¼ cup||Safflower oil|
|2 tablespoons||Brown rice syrup|
|2 tablespoons||Lemon juice|
|1 cup||Mixed dry fruit, diced|
|1½ cup||Amaranth flour|
|½ cup||Wholewheat flour|
|½ cup||Sunflower seeds|
|1 tablespoon||Baking powder|
Preheat oven to 375F. Oil muffin tins & set aside.
Combine first five ingredients in a small mixing bowl. Stir in dried fruit & set aside. Combine remaining ingredients in a large mixing bowl. Add liquid ingredients to dry ones. Stir until just moistened.
Spoon batter into muffin tins, filling to ⅔ full. Bake until the tops are brown, about 35 minutes.
Remove from oven & cool in tins for 5 minutes before removing. Place on a wire rack to cool completely.
"Vegetarian Gourmet" Issue #11
Submitted By INGE FRONDA On 05-28-95