This recipe is taken from the book “The Enlightened Kitchen. Eat your way to better health” by Marie Oser. If zero grammes of cholesterol and only 2g of fat per muffin sound good to you, try them out.
Heat oven to 350F or 180C.
You’ll need 1 1/2 cups of whole wheat pastry flour, so if you always mill your grains fresh in the TMX, you’ll need to do this first and then set the flour aside for later.
Then prepare a prune puree in the TMX. Marie Oser explains that prune puree is a good fat replacer in baked goods. Place 2 cups of ready to eat prunes, 3/4 cup of water and 4 tsp of vanilla extract in the TMX (I used 1 tsp vanilla powder). Puree until smooth. Put 1/2 cup of the prune puree aside for this recipe and then fill the rest in a container, close and store in the fridge for the next baking day. Quote Oser “Because prune puree is very high in sorbitols, a natural preservative, it will keep in the refrigerator for more than two weeks.”
Coat your muffin tray with fat to stop sticking (I used paper muffin cases).
Add the following to the TMX:
1 1/2 cups whole wheat pastry
3/4 cup rolled oats
1/3 cup yellow cornmeal (next time I’ll mill this with the wheat)
2 tbsp soy flour
1 tsp non aluminium baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp sea salt
1/2 cup prune puree
3/4 cup evaporated cane sugar (I used 1/2 cup agave syrup)
2 tbsp egg replacer (I used extra 2 tbsp soy flour)
1/2 cup cold water
1/2 cup plus 1 tbsp vanilla soy milk
1 tsp rosewater
Mix in the TMX until you get a homogenous mixture. Add 3/4 cup dried blueberries (I used chopped, ready to eat apricots). Stir a few times on reverse to mix in. Pour mixture into muffin tray, sprinkle 1/4 cup soynuts on top (I cannot get them here, next time I’ll used chopped almonds).
Bake 25 minutes or until tester comes out clean.
Very filling, very delicious;) As DH said “They’re great but they are not muffins….” Very cake-like consistency and worth a try.
