Food recipes
Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins Ingredients: wheat flour, white, all-purpose, unenriched syrup, maple, canadian pumpkin, raw leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnam...
Pumpkin Cranberry Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
pumpkin, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
vanilla extract
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cranberries, dried, sweetened
Directions:
Mix wet and dry ingredients seperately, then fold together.
Bake at 400 degrees for about half an hour.
You can use agave syrup instead of maple syrup, and replace half a cup of flour with soy protein flour.
Ingredients:
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
pumpkin, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
vanilla extract
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cranberries, dried, sweetened
Directions:
Mix wet and dry ingredients seperately, then fold together.
Bake at 400 degrees for about half an hour.
You can use agave syrup instead of maple syrup, and replace half a cup of flour with soy protein flour.