Spiced Pineapple Muffins

18 ingredients
9 steps

Ingredients

  • 1 cup unbleached flour
  • 1 cup whole wheat pastry flour
  • 3/4 cup rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 18 tsp. ground cloves
  • 1/2 tsp. sea salt
  • 1 cup diced dried pineapple
  • 1/2 cup prune puree
  • 1 cup firmly packed light brown muscovado sugar
  • 1 Tbs. grated fresh ginger
  • 2 Tbs. egg replacer powder
  • 1/2 cup cold water
  • 23 cup enriched 1-percent fat vanilla soymilk
  • 13 cup soy nuts for garnish

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Spray muffin cups with olive oil cooking spray.
  3. 3
    Combine unbleached flour and pastry flour, rolled oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
  4. 4
    Stir in pineapple pieces, and set aside.
  5. 5
    Combine prune puree with grated ginger and brown sugar.
  6. 6
    Whisk egg replacer with cold water until foamy, then add egg replacer and soymilk to prune mixture.
  7. 7
    Quickly fold dry ingredients into liquid mixture, spoon into muffin cups and top with soy nuts.
  8. 8
    Bake 25 minutes, or until tester inserted in center comes out clean.
  9. 9
    Remove from oven, and serve.

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