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Cardamon-Almond Muffins

Ingredients: 1 1/2 Cup(s) Whole wheat pastry flour 1 1/2 Teaspoon(s) Baking powder 1 Teaspoon(s) Baking soda 1/2 Teaspoon(s) Salt 1 Teaspoon(s) Ground cardamon 3/4 Cup(s) Soymilk 2 Tablespoon(s) pear puree Directions: 2 ts lemon juice 1 ts almond extract 1 ts vanilla 1 ts artificial sugar substitute 2 ts cornstarch Preheat oven to 375 degrees F. Coat 10 muffin wells with non-stick spray. Sift together flour, baking powder, baking soda, and salt. In a medium bowl, stir together remaining ingredients. The cornstarch will tend to stick together as a lump; make certain it is completely dissolved in the liquid. Pour dry ingredients in to wet and stir just long enough to mix completely. Spoon batter into the prepared muffin wells (the wells will be about half-full). Bake muffins for 25-30 minutes, until tops are lightly golden. Allow the muffins to rest a few minutes before removing to a cooling rack. Serve, or cool completely and store in an air-tight container up to two days. Pear puree: Puree is easily made by blending, until smooth, half of the fruit in a 15 oz. container of canned pears (packed in fruit juice is preferrable) . "Baby food" pureed pears are an even faster alternative. Note: If pears packed in juice are used, 1/4 cup of the juice can be substituted for 1/4 of the soymilk and the sweetener omitted.
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Stir in 1 teaspoon cinnamon, 1/2 teaspoon poultry seasoning, 1/4 teaspoon salt, and toss with 6 cups of bread cubes. Then add 1 cup raisins, 1 beaten egg, and 1/2 cup cider or apple juice. Put in greased Almond red sauce Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingr Parmesan herb muffins Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add Almond bars #2 Cream butter and 2 tbs. sugar, add extract and flour. Shape in long rolls 1/2 inch in diameter. Cut into 2 inch lengths and brush with wgg white mixet with water. Roll in mixture of almonds and 1/2 cup sugar. 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