Gingerbread Muffins with Apples and Cranberries
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Mori-Nu light (1% fat) tofu |
| 3 | lg | Ripe bananas |
| Egg replacer for 1 egg | ||
| 3 | tb | Sunflower oil |
| 3/16 | c | Maple syrup |
| 3/16 | c | Molasses |
| 1/2 | ts | Vanilla extract (optional) |
| 1 | c | Whole wheat pastry flour |
| 1 | c | Oat flour |
| 1 | tb | Defatted soy flour |
| 2 | ts | Baking powder (preferrably aluminum-free) |
| 1/2 | ts | Baking soda |
| 1 | pn | Salt |
| 2 | ts | Cinnamon |
| 1 | tb | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground mace |
| 2 | c | Apples; peeled and cut in 1/2-inch dice |
| 1 | ts | Lemon juice |
| 1/2 | c | Dried cranberries (preferrably unsulfured) (up to 1) |
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