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Yummy Apple Sauce Muffins

Ingredients:
3/4 cup soy protein isolate
1/4 cup oat flour
1/4 cup wheat gluten flour
1/4 cup ground golden flax seed
1 Teasp baking powder
2 Teasps cinnamon
1/4 Teasp cloves
1/4 Teasp nutmeg
1/8 Teasp mace or ginger
1/4 Teasp salt
1 cup Splenda
1/4 cup Brown Sugar Twin Wet Ingredients
4 eggs, beaten
1 tsp. vanilla
3/4 cup light olive oil
1 cup unsweetened apple sauce
2-3 drops apple oil Topping: (optional) 1 Tablesp Rolled Oats
1 Tablesp Oat Flour
1 tsp. Brown Sugar Twin (or adjust to taste)

Couple shakes of cinnamon Mix dry ingredients together, mix wet ingredients together. Add wet ingredients to dry ingredients and mix well. Pour into sprayed muffin tins. Sprinkle with “topping ingredients”, if desired. Bake 350, for approx. 25-30 minutes. Makes 12 muffins. Variation for Pumpkin Spice Muffins: Add 15 oz. canned pumpkin, instead of apple sauce and apple oil.


Blueberry Muffins

Mix together in separate bowl
Ingredients:
2/3 cup soy flour (I use low fat soy flour)
1/4 cup oat flour
1 Tablesp baking powder
1/3 cup Splenda
1/3 cup brown sugar twin
pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 cup walnuts Wet:
1/4 cup butter
3 Tablesps PC Extra Virgin Olive Oil
3 eggs
1/4 cup heavy cream
1/2 cup blueberries
Topping: 2 Tablesps Rolled Oats
2 Tablesps Oat Flour
1 Tablesp brown sugar twin (or adjust to taste)

Method: Combine wet ingredients **except for the blueberries** and mix until smooth, gradually add combined dry ingredients. Mix with large spoon until dry ingredients have combined with the wet. Do not over mix. Fold in blueberries. Spray a 12-cup muffin tin with Pam. Drop mix by Tablesp into cups. Should make twelve medium-sized muffins. Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed). Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out clean. This recipe makes a nice light moist muffin.
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