PREHEAT THE oven to 350F and lightly grease a non-stick 12-cup muffin tin.
In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.
Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot, orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients.
Scoop into the muffin tin, filling to the top of each cup or a little bit above (the batter is chunky and these muffins don't rise very much). Bake for 24 to 26 minutes, until a toothpick or a thin, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes in the tin before transferring the muffins to a cooling rack.
ALMOND-QUINOA MUFFINS.
MAKES 12 MUFFINS.
TIME: 35 MINUTES.
Another healthy muffin, surprise! Don't ever say we don't want you eating a whole grain. With that, adding cooked grains is a convenient and interesting way to boost the fiber and protein content of everyday baked goods. In these tender muffins, cooked quinoa creates a unique crunchy texture. Next time you're cooking up a batch of plain quinoa for dinner, set aside some to make these muffins the next day. The new red-hued varieties of quinoa available in some areas look particularly charming here.
1 cup vanilla soy milk
1 tablespoon ground flaxseeds
cup canola oil
cup agave nectar or pure maple syrup
tsp vanilla extract
1 cups all-purpose or whole wheat pastry flour
cup almond meal or almond flour
1 teaspoons baking powder
teaspoons salt
teaspoon ground cinnamon
teaspoon ground cardamom
1 cups cooked quinoa
cup finely chopped dried apricots or currants
PREHEAT THE oven to 350F and lightly grease a non-stick 12-cup muffin tin.
In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.
In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.
CRANBERRY-ORANGE-NUT BREAD.
MAKES ONE LOAF.
TIME: 1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME.
This is Isa mom's recipe, but we think it was originally from a Fannie Farmer cookbook from the '60s and been tampered with over the years. This is a bake sale favorite. It smells just as lovely as it tastes!
cup soy milk
cup fresh orange juice
cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
teaspoon ground allspice
1 tablespoon grated orange zest
1 cup chopped fresh cranberries