Ingredients:
2 c. whole-wheat flour (fine)
1 t. Rumford baking powder
1/2 c. soy milk powder
1/8 t. cinnamon
1/2 t. salt
1/2 c. canola oil
1 t. vanilla
1/2 c. pure maple syrup
1 t. grated orange rind
1-1/2 c. orange juice
3/4 c. fresh blueberries (optional)
1/4 c. sliced almonds
Directions:
Mix the dry ingredients together, and make a well in the middle of the ingredients. Pour the oil, vanilla, pure maple syrup, orange rind, and orange juice in the middle of the dry ingredients. Gently stir muffin mixture together. Spray a standard 12-cup muffin pan with vegetable spray. Divide the batter between the muffin cups. Sprinkle the blueberries and sliced almonds on top of each muffin. Bake at 350 deg. F. for 20-25 minutes or until done. (Check by inserting a toothpick in the middle of the muffin. If it comes out clean, it’s done.)
Nutritional Information:
Yield: 12 muffins. Calories: 264; fat: 12.6 grams; saturated fat: 0.9 grams; sodium: 182.5 milligrams; carbohydrates: 40 grams; dietary fiber: 1.3 grams; protein: 4.8 grams.
The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.
