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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Delicious and very good for those looking for a power boost. Carrots, apples and raisins team up with peanut butter for a treat! The base recipe comes from one of the most awesome cookbooks on my shelf: The Cornbread Gospels by Crescent Dragonwagon. Read more . I changed it up a bit to play with the proteins, sweeteners and flours used, and made a buttermilk version instead of the soy milk called for in the book. Ingredients:
pam |
1/2 cup kamut flour |
1/4 cup whole wheat flour |
1/4 cup oatmeal |
1 cup yellow cornmeal |
1/2 tsp salt |
1/2 tsp stevia extract |
1 tbsp baking powder |
1/2 tsp baking soda |
2.5 oz silken, low-fat tofu |
1 egg |
2 tbsp canola oil |
1 tbsp soy lecithin granules |
1/4 cup peanut butter (chunky or smooth) |
3/4 cup buttermilk |
1 carrot, minced |
1 apple, skin on, minced |
1/2 cup raisins |
Directions:
1. Preheat oven to 400F and grease muffin tins.
2. Whisk together dry ingredients in a large mixing bowl.
3. In a food processor, puree tofu, egg, oil, and lecithin until smooth.
4. Add peanut butter and buttermilk and pulse just to mix.
5. Add this mixture to the dry ingredients and stir just to incorporate.
6. Fold in carrot and apple pieces, and raisins.
7. Bake 20 minutes. Remove from tins immediately and cool on wire racks.
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