Cranberry Spice Muffins*



Aletha




12 Muffins
2 cups whole wheat pastry flour
1/2 cup, plus 1 tablespoon yellow corn meal
1/4 cup soy flour
1 tsp. non-aluminum baking powder
1 tsp. baking soda
1 1/4 tsp.ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 tsp. sea salt
1 cup dried cranberries
1/2 cup prune puree
3/4 cup evaporated cane juice
2 Tbsp.egg replacer powder
1/2 cup cold water
1/2 cup enriched vanilla soymilk 1 % fat
3 tablespoons unsalted sunflower seeds
Preheat oven to 350°, Spray muffin cups with olive oil cooking spray
In a medium bowl combine the pastry flour with the corn meal, soy flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt Stir in the cranberries and set aside. In a large bowl, mix the prune puree with the sugar. In a small measuring cup, whisk together the egg replacer powder with the water until foamy. Add to the sugar mixture, stir to blend and the soymilk.Quickly fold the dry ingredients into the liquid mixture. Pour into prepared muffin cups and sprinkle with sunflower seeds. Bake 25 minutes, or until tester comes out clean.