Pear Cardamom Muffins
M, E, P, S, N
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (15.25-oz.) can pears in syrup
1/2 cup dark brown sugar, firmly packed
1/4 cup light brown sugar, firmly packed
3 T. Egg Replacer
4 T. warm water
1/4 cup oil
1 tsp. ground cardamom
1 tsp. vanilla extract
Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray. Set aside. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside. Drain pears, reserving liquid. Dice pears. Set aside. In medium bowl, combine sugars. Set aside. In bowl, dissolve Egg Replacer in warm water. Whisk into sugars, blending until smooth. Whisk in reserved pear liquid, oil, cardamom and vanilla extract. Make a well in dry ingredients; add wet ingredients. Stir until just combined. Fold in pears. Spoon batter into prepared muffin cups 2/3 full. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.
Note: Egg Replacer is manufactured by Ener-G Foods and can be found at large grocery stores or health food stores.
*Adapted from The Food Allergy News, April-May 2005
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