Vegan Orange Cranberry Muffins

I was in the mood for muffins, so I made these vegan muffins. They are from "The Whole foods Diabetic Cookbook", by Patricia Stevenson and Michael Cook, published by Book Publishing company. All the recipes in this book are vegan. The authors say "if you have diabetes, following a vegetarian diet can provide you with many health advantages which may reduce the risk of developing complications of diabetes later in life. A whole foods vegetarian diet can be helpful in many ways."-page 15

I think these muffins are very good. They are only a little bit sweet. The sweetness comes from the applesauce, orange juice, and dried fruit, rather than from sugar.

Vegan Orange Cranberry Muffins
makes 12 muffins

Preheat the oven to 350 degrees F.

In a medium bowl mix together:

1 ½ cups whole wheat pastry flour
½ cup oats, coarsely ground in a blender
½ tablespoon baking powder
½ tablespoon baking soda
½ teaspoon cinnamon

Blend together:

3/4 cup orange juice
½ tablespoon vanilla
1/4 cup unsweetened applesauce
3/4 cup unsweetened tofu

Carefully fold the wet ingredients into the dry ingredients. Mix only enough to uniformly moisten the dry ingredients, do not over mix.

Carefully fold in:

½ cup dried cranberries (You can also use raisins or other dried fruit cut into small pieces.)

Bake in lightly oiled muffin cups for 20 or 25 minutes.

In one muffin, there are:

Calories-85
fat-1 gram
carbohydrates- 16 gram
fiber-2 grams
sodium-2 mg
calcium-21 mg
protein-4 grams