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5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle a little unbleached cane sugar on each muffin. Bake for 22 to 25 minutes, or until muffin tops spring back when lightly touched.

6. Remove from the oven, and cool for 5 minutes in the pan on a wire rack. Carefully release muffins from the pan, and cool completely. Store in an airtight container, or freeze in zipper-lock bags.

Variation: If you don’t have orange juice concentrate, you can substitute regular orange juice. Add 1 teaspoon pure orange extract to the batter as well.

Pumpkin Muffins

Smooth pumpkin, plump raisins, cinnamon, ginger, and nutmeg combine in these muffins that will remind you of fall foliage.

Yield:

20 to 24 muffins

Prep time:

30 minutes

Bake time:

22 to 25 minutes

Serving size:

1 muffin

4 cups whole-wheat pastry flour

1½ TB. aluminum-free baking

powder

1 TB. cornstarch

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

¾ tsp. ground nutmeg

¼ tsp. salt

3 cups soy, rice, or almond milk

¾ cup Flaxseed Egg Substitute

(recipe in Chapter 2)

¾ cup canola oil

1 tsp. pure vanilla extract

1⅓ cups plus ¼ cup Florida

Crystals, or unbleached cane

sugar

2 cups canned or fresh pumpkin

purée (see sidebar)

1 cup raisins

1. Preheat the oven to 375°F. Line 20 to 24 muffin cups with paper cupcake liners.

2. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, cornstarch, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, Flaxseed Egg Substitute, canola oil, vanilla extract, 1⅓ cups Florida Crystals, and pumpkin purée for 1 or 2 minutes or until light in texture and color. Add raisins, and mix well.

4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix. Scrape down the sides of the bowl with a rubber spatula.

5. Using a ⅓ cup measure, fill muffin cups ¾ full. Sprinkle a little Florida Crystals on each muffin. Bake for 22 to 25 minutes or until muffin tops spring back when lightly touched.

6. Remove from the oven, and cool for 5 minutes in the pan on a wire rack. Carefully release muffins from the pan, and cool completely. Store in an airtight container, or freeze in zipper-lock bags.

DOUGH-NOT

You can also use fresh cooked and puréed pumpkin in these muffins, but be sure the pumpkin isn’t full of water and moisture, as watery pumpkin purée can change the consistency of the muffins and they won’t come out right. Otherwise, use canned pumpkin for this recipe.

Raisin Bran Muffins

Whole-wheat muffins with flaxseed, oat bran, maple syrup, and molasses, and loaded with raisins and walnuts—talk about fiber!

Yield:

16 to 20 muffins

Prep time:

30 minutes

Bake time:

22 to 25 minutes

Serving size:

1 muffin

2 cups whole-wheat pastry flour

1 TB. cornstarch

1¼ TB. aluminum-free baking

powder

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. salt

1½ cups oat bran

1 cup soy, rice, or almond milk

½ cup Flaxseed Egg Substitute

(recipe in Chapter 2)

½ cup canola oil

¼ cup maple syrup

½ cup molasses

2 cups raisins

1 cup chopped walnuts (optional)

¼ cup unbleached cane sugar

1. Preheat the oven to 375°F. Line 16 to 20 muffin cups with paper cupcake liners.

2. Into a large bowl, sift whole-wheat pastry flour, cornstarch, aluminum-free baking powder, baking soda, ground cinnamon, and salt, or blend with a wire whisk. Add oat bran, and mix well.

3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, Flaxseed Egg Substitute, canola oil, maple syrup, and molasses for 1 or 2 minutes or until light in texture and color. Add raisins and walnuts (if using), and mix.

4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix.