1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Preheat oven to 400 F
1: Grease muffin tins
2: Combine oats and soy milk in a large bowl
3: Set aside
4: Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda
5: Stir in brown sugar
6: Whisk egg replacer and water until light and foamy
7: Combine egg replacer, applesauce and oat mixture
8: Mix well
9: Add dry ingredients and mix just until blended
10: Do not overmix
11: Place 2 teaspoons of cranberry sauce in bottom of each muffin cup
12: Fill muffin cups 2/3 full with batter
13: Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes
14: Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling
15: Serve warm or at room temperature
16: Makes 24 muffins Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0
17: 7 g fat, 0 mg chol, 20 mg calcium NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup water
18: * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias